Broccoli Garlic And Rigatoni For Two Food

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BROCCOLI WITH RIGATONI



Broccoli with Rigatoni image

A light and quick meal! To complete the meal serve with a side salad and garlic bread. Perfect!

Provided by Star Pooley

Categories     Main Dish Recipes     Pasta

Yield 5

Number Of Ingredients 8

8 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1 pound fresh broccoli florets
1 cup vegetable broth
1 cup chopped fresh basil
1 pound rigatoni pasta
2 tablespoons grated Parmesan cheese

Steps:

  • 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.

Nutrition Facts : Calories 608.1 calories, Carbohydrate 74.2 g, Cholesterol 14 mg, Fat 29.4 g, Fiber 5.8 g, Protein 16.1 g, SaturatedFat 6.7 g, Sodium 191.1 mg, Sugar 5.2 g

BROCCOLI RIGATONI



Broccoli Rigatoni image

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.

Provided by Lizzymommy

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

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)

Steps:

  • 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.

Nutrition Facts : Calories 380.8, Fat 16.7, SaturatedFat 6.2, Cholesterol 66.8, Sodium 161.6, Carbohydrate 46.8, Fiber 2, Sugar 1.1, Protein 12.8

RIGATONI WITH BROCCOLI



Rigatoni With Broccoli image

Make and share this Rigatoni With Broccoli recipe from Food.com.

Provided by PamLuvs2Cook

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 bunch broccoli (aprx. 1 1/4 pounds)
salt
1/4 cup olive oil
4 garlic cloves, thinly sliced
1 pinch crushed red pepper flakes (I use a big pinch as I love spicy food)
8 ounces rigatoni pasta
1/2 cup freshly grated pecorino romano cheese or 1/2 cup parmigiano-reggiano cheese

Steps:

  • Trim the broccoli and cut it into bite sized pieces.
  • Bring 4 quarts of water to a boil in a large pot.Add the broccoli and salt to to taste. Cook for 5 minutes. Scoop out the broccoli with a small sieve. Reserve the cooking water in the pot.
  • Pour the olive oil into a skillet large enough to hold all the ingredients. Add the garlic and red pepper, cook over medium heat for about 2 minutes, or until the garlic is lightly golden. Add the broccoli and a pinch of salt. Cook, stirring occasionally for 10 minutes, or until the broccoli is soft.
  • Meanwhile, bring the water back to a boil. Add the rigatoni and cook, stirring frequently, until the pasta is not quite tender. Scoop out about 1 cup of the cooking water and set it aside. Drain the rigatoni and add it to the skillet with the broccoli. add the reserved cooking water and cook, stirring often for 5 minutes or more.
  • Sprinkle with cheese, toss and serve immediately.

BROCCOLI, GARLIC AND RIGATONI FOR TWO



Broccoli, Garlic and Rigatoni for Two image

This is quick and easy, besides that it tastes great. Goes nice with a caesar salad and crusty bread or soft bread sticks. Points 7.

Provided by Dancer

Categories     Cheese

Time 37m

Yield 2 serving(s)

Number Of Ingredients 6

1/3 lb rigatoni pasta, asta
1 cup broccoli floret (tops)
2 tablespoons parmesan cheese
2 teaspoons olive oil
2 teaspoons minced garlic
fresh ground black pepper, to taste

Steps:

  • 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.

Nutrition Facts : Calories 367, Fat 9.4, SaturatedFat 2.4, Cholesterol 68.2, Sodium 102.5, Carbohydrate 57.1, Fiber 2.6, Sugar 1.5, Protein 13.9

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