Broccoli, garlic and rigatoni
This easy pasta dish calls for rigatoni, a grooved tube-shaped pasta, but you can use penne if you have that on hand.
Nutrition Facts
Serving Size: About 2 cups
Calories: 348
Serving size
About 2 cups
Calories
348
Monounsaturated fat
5 g
Saturated fat
2 g
Total fat
8 g
Sodium
106 mg
Cholesterol
4 mg
Dietary fiber
8 g
Protein
16 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 2)
- 1/3 pound whole-wheat rigatoni
- 2 cups broccoli florets (tops)
- 2 tablespoons Parmesan cheese
- 2 teaspoons olive oil
- 2 teaspoons minced garlic
- Freshly ground black pepper, to taste
Directions
Fill a large pot 3/4 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.
