Prep 10 mins
Cook 15 mins
This quick, yummy, fairly healthy recipe came from the internet (can't remember the site) and I modified it to our families taste. My Italian hubby grew up on this (although I make it a tad differently). We eat it as a main dish, although you could easily eat it as a side for any kind of meat or fish. Adjust the broth to your preferences, my husband likes it soupy, so this version has a lot of broth.
- 8 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 bunch broccoli, separated into florets (or 1 bag frozen florets)
- 2 cups chicken broth
- 1 cup fresh basil, chopped (adjust to your taste) or 1⁄2 teaspoon dried basil (adjust to your taste)
- 1 lb rigatoni pasta (you can use any pasta you like)
- 1⁄4 cup fresh parsley, chopped (dried, to taste)
- 1⁄8 teaspoon fresh ground pepper (to taste)
- 1⁄4 cup freshly grated parmesan cheese, to taste (and more for serving!)
- In a large skillet heat oil and butter; gently brown the garlic. Add broccoli; stir gently. Add chicken broth, cover, bring to boil, lower heat and simmer until broccoli is al dente.
- Add the broccoli mixture to the rigatoni and flavor with basil, parsley, pepper and cheese. Stir until combined. Serve with cheese to sprinkle on top. Enjoy!