Ingredients:
1 pound rigatoni pasta
1 cup vegetable broth
1 cup chopped fresh basil
1 pound fresh broccoli florets
2 tablespoons butter
2 tablespoons grated Parmesan cheese
4 cloves garlic, minced
8 tablespoons olive oil
Method:
Cook pasta according to package directions. Drain.
In large skillet heat oil and butter. Gently brown garlic, add broccoli and saute gently for 2 to 3 minutes.
Add broth; cover and simmer until broccoli is tender.
Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top.
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| Broccoli with Rigatoni Recipe |
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| Broccoli with Rigatoni Recipe |
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| Broccoli with Rigatoni Recipe |
