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Health Information Library Recipes Broccoli, garlic and rigatoni

Broccoli, garlic and rigatoni

Nutrition Facts

Serving Size About 2 cups
Calories 348

Amount Per Serving
Monounsaturated fat 5 g
Saturated fat 2 g
Total fat 8 g
Sodium 106 mg
Cholesterol 4 mg
Dietary fiber 8 g
Protein 16 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

This easy pasta dish calls for rigatoni, a grooved tube-shaped pasta, but you can use penne if you have that on hand.

Ingredients

(Serves 2)
  • 1/3 pound whole-wheat rigatoni
  • 2 cups broccoli florets (tops)
  • 2 tablespoons Parmesan cheese
  • 2 teaspoons olive oil
  • 2 teaspoons minced garlic
  • 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.

Last Updated: August 29th, 2019