Ingredients Jump to Instructions ↓

  1. 1/3 pound rigatoni noodles

  2. 1 cup broccoli florets (tops)

  3. 2 tablespoons Parmesan cheese

  4. 2 teaspoons olive oil

  5. 2 teaspoons minced garlic Freshly ground black pepper , to taste

Instructions Jump to Ingredients ↑

  1. Fill a large pot ¾ full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly. While the pasta is cooking, in a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the broccoli, cover and steam until tender, about 10 minutes. In a large bowl, combine the cooked pasta and broccoli. Toss with Parmesan cheese, olive oil and garlic. Season with pepper to taste. Serve immediately. Per serving: Calories 358; Cholesterol 4 mg Protein 13 g; Sodium 97 mg Carbohydrate 60 g; Fiber 3 g Total fat 7 g; Potassium 278 mg Saturated fat 2 g; Calcium 95 mg Monounsaturated fat 4 g


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