Recipe by Lizzymommy
As taught to me by my next-door neighbor, a lovely Italian lady who never failed to let me in on her cooking secrets as a child... I like it because it doesn't have an extra step of steaming the broccoli.
Top Review by Chef1MOM-Connie
LizzyMommy this is GREAT!!!!! I am eating and typing together here. The basil does it! I have made broc/pasta many times as my mom used to make this so do I but with the fresh basil from the garden it tops it off. I used lemon basil and I ,must say the brightness that comes from the flavors is delightful. Sipping my basil lemonade and eating on a nice summer afternoon. Thank you.
- 16 ounces rigatoni pasta (or other shaped pasta)
- 4 tablespoons butter (or margarine)
- 1⁄4 cup olive oil
- 12 garlic cloves (minced or pressed)
- 1 1⁄2-2 lbs broccoli florets, cut into bite-size florets
- 1 cup vegetable broth (or chicken broth)
- 1 bunch fresh basil, chiffonaded
- salt and pepper
- 1⁄2 cup parmeggiano parmigiano-reggiano cheese (or a blend of parm. and romano, or vegan cheese topping)
Directions See How It's Made
- Cook pasta according to directions.
- Melt butter together with olive oil in large skillet with cover or dutch oven (ideally large enough to hold all of your ingredients together).
- Cook garlic until no longer raw, but don't allow to brown. Add broccoli to the pan, constantly stirring, until broccoli is completely coated in the oil and garlic and pan is very hot. Add broth, and immediately cover.
- Steam until broccoli is tender. Turn off heat and stir in the fresh basil.
- Combine pasta and broccoli. Season with salt and pepper according to taste. Serve topped liberally with cheese.