Ingredients
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1 pound rigatoni pasta
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8 tablespoons olive oil
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2 tablespoons butter
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4 cloves garlic, minced
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1 pound fresh broccoli florets
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1 cup vegetable broth
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1 cup chopped fresh basil
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2 tablespoons grated Parmesan cheese
Directions
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Bring a large pot of lightly salted water to a boil. Cook rigatoni in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
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Heat olive oil and butter in a large skillet over medium-high heat. Sauté garlic for 30 seconds, then add broccoli and continue cooking for 2 to 3 minutes. Pour in broth; cover and simmer until broccoli is tender, 3 to 5 minutes.
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Add cooked pasta and basil to broccoli mixture; toss to combine. Serve with grated Parmesan cheese on top.
Nutrition Facts (per serving)
608 | Calories |
29g | Fat |
74g | Carbs |
16g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 608 | |
% Daily Value * | |
Total Fat 29g | 38% |
Saturated Fat 7g | 34% |
Cholesterol 14mg | 5% |
Sodium 191mg | 8% |
Total Carbohydrate 74g | 27% |
Dietary Fiber 6g | 21% |
Total Sugars 5g | |
Protein 16g | 32% |
Vitamin C 83mg | 93% |
Calcium 109mg | 8% |
Iron 4mg | 21% |
Potassium 495mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.