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Broccoli, Garlic and Rigatoni




Source of Recipe


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Broccoli, Garlic and Rigatoni

Mayoclinic.com – e-mail
Serves 2

Dietitian's tip: "Broccoli is high in vitamins A and C, which are considered antioxidant vitamins. Broccoli also has isothiocyanates, indoles and flavonoids — phytochemicals that may help prevent cancer."

Ingredients:
1. 1/3 pound rigatoni noodles
2. 2 cups broccoli florets (tops)
3. 2 tablespoons Parmesan cheese
4. 2 teaspoons olive oil
5. 2 teaspoons minced garlic
6. Freshly ground black pepper, to taste

Directions:
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.

One 2-cup serving equals: Total carbohydrate 63 g; Dietary fiber 5 g; Sodium 111 mg ; Total fat 7 g (Saturated fat 2 g, Trans fat 0 g, Monounsaturated fat 4 g); Cholesterol 4 mg; Protein 14 g; Calories 355; Sugars 0 g ++++ Exchanges: Fats 1; Nonstarchy vegetables 1; Starches 4