Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Broccoli and Garlic Rigatoni
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- #28902
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1/3 pound rigatoni noodles
1 cup broccoli (fresh or frozen)
1/4 cup Parmesan cheese
2 teaspoons garlic olive oil
2 teaspoons minced garlic
ground black pepper to taste
directions
In a large pot, boil water. Cook pasta al dente (tender) according to directions on box. While pasta is cooking, steam broccoli until tender. Drain pasta and broccoli.
In a large bowl, combine pasta and broccoli. Toss with Parmesan cheese, oil, and garlic. Season with pepper. Taste. Add extra garlic or pepper as needed.
added by
m
nutrition data
381 calories, 9 grams fat, 60 grams carbohydrates, 15 grams protein per serving.
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reviews & comments
July 13, 2013
I used fresh broccoli and added it to the pasta while it cooked, just towards the end so it didn't overcook. No need to dirty two pans this way.