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Broccoli with Rigatoni

 

16

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

40

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
 

Ingredients

8 tablespoons olive oil
2 tablespoons margarine
*
4 each garlic cloves
minced
1 bunch broccoli florets
separated into florets
*
1 cup vegetable stock
1 cup basil
fresh
*
1 pound pasta, rigatoni
1 x parsley leaves
fresh, chopped
*
1 x black pepper
*

Directions

In a large skillet, heat oil and margarine and gently brown the garlic.

Add broccoli and stir gently until pan gets very hot.

Add vegetable broth, cover and simmer until broccoli is al dente.

Add half the fresh basil and the drained hot rigatoni, cooked al dente, to the skillet and mix thoroughly.

Put on a hot serving dish and sprinkle with parsley, pepper and remaining basil.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 208g (7.3 oz)
Amount per Serving
Calories 42258% of calories from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 9%
Sugars g
Protein 14g
Vitamin A 0% Vitamin C 5%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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