Rigatoni Tossed with Broccoli
Rigatoni Tossed with Broccoli marries al dente pasta with garlicky, butter-kissed broccoli simmered in a light vegetable broth. Fresh basil adds a herbal lift, while a sprinkle of Parmesan brings salty richness. It’s a comforting weeknight pasta perfect for a quick dinner or a cozy meatless main.
- Prep10 mins
- Cook20 mins
- Serves5
- DifficultyEasy
- 1
Bring a large pot of lightly salted water to a boil.
- 2
Cook the rigatoni in the boiling water, stirring occasionally, until slightly firm to the bite, about 12 minutes.
- 3
Drain.
- 4
Heat the olive oil and butter in a large skillet over medium-high heat.
- 5
Sauté the garlic for 30 seconds, then add the broccoli and cook for 2 to 3 minutes.
- 6
Pour in the broth; cover and simmer until the broccoli is tender, 3 to 5 minutes.
- 7
Add the cooked pasta and basil to the broccoli mixture; toss to combine.
- 8
Serve with grated Parmesan cheese on top.
- Calories 598.1 kcal High
- Protein 15.71 g Good Source
- Carbs 75.52 g Moderate
- Total Fat 28.14 g High
- Saturated Fat 6.71 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 15.39 mg Moderate
- Sodium 208.45 mg Moderate
- Fiber 8.7 g Good Source
- Sugar 3.26 g Moderate
- Added Sugar 0.24 g Low Source
- Calcium 123.96 mg Low Source
- Iron 4.43 mg Good Source
- Potassium 444.07 mg Low Source
- Vitamin A 79.08 mcg_rae Low Source
- Vitamin C 2.31 mg Low Source
- Vitamin D 0.6 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Garlic 🧄