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Rigatoni with Broccoli
Makes 4 servings
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Ingredients
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8
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ounces uncooked rigatoni pasta
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1
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bunch fresh broccoli, trimmed and separated into florets with 1-inch stems
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1
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tablespoon FILIPPO BERIO® Extra Virgin Olive Oil
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1
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clove garlic, minced
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Crushed red pepper
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Grated Parmesan cheese
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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.
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© Filippo Berio® Olive Oil
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Nutrients per Serving
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(about 1 cup pasta with 1-1/2 teaspoons Parmesan cheese)
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Calories
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278
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Calories from Fat
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17 %
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Total Fat
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5 g
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Saturated Fat
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1 g
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Cholesterol
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2 mg
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Carbohydrate
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47 g
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Fiber
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4 g
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Protein
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11 g
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Sodium
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72 mg
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Dietary exchanges
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3 Starch
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1 Vegetable
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1/2 Fat
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