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Rigatoni with Broccoli




Source of Recipe


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Recipe Introduction


servings 4
points 5


List of Ingredients




8 ounces uncooked rigatoni pasta
1 bunch fresh broccoli, trimmed and separated into florets with 1-inch stems
1 tablespoon Extra Virgin Olive Oil
1 clove garlic, minced
Crushed red pepper
Grated Parmesan cheese

Recipe



Cook pasta according to package directions until al dente (tender but still firm). Add broccoli during last 5 minutes of cooking time; cook until broccoli is tender-crisp. Drain pasta and broccoli; transfer to large bowl. Meanwhile, in small skillet, heat olive oil over medium heat until hot. Add garlic; cook and stir 1 to 2 minutes or until golden. Pour oil mixture over hot pasta mixture; toss until lightly coated. Season to taste with red pepper. Top with cheese.



Nutrients per Serving
(1/4 of total recipe)
Calories 278
Calories from Fat 17 %
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 2 mg
Carbohydrate 47 g
Fiber 4 g
Protein 11 g
Sodium 72 mg