Tweet
Serves 2
Ingredients
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.
Nutritional Analysis
(per serving) Calories358Cholesterol4 mgProtein13 gSodium97 mgCarbohydrate60 gFiber3 gTotal fat7 gPotassium278 mgSaturated fat2 gCalcium95 mgMonounsaturated fat4 g
Ingredients
- 1/3 pound rigatoni noodles
1 cup broccoli florets (tops)
2 tablespoons Parmesan cheese
2 teaspoons olive oil
2 teaspoons minced garlic
Freshly ground black pepper, to taste
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.
Nutritional Analysis
(per serving) Calories358Cholesterol4 mgProtein13 gSodium97 mgCarbohydrate60 gFiber3 gTotal fat7 gPotassium278 mgSaturated fat2 gCalcium95 mgMonounsaturated fat4 g