Recipe: Broccoli, garlic and rigatoni

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Recipe: Broccoli, garlic and rigatoni

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.

Serves: 2


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)

Serving size:
Calories:358Cholesterol:4 mg
Protein:13 gSodium:97 mg
Carbohydrate:60 gFiber:3 g
Total fat:7 gPotassium:278 mg
Saturated fat:2 gCalcium:95 mg
Monounsaturated fat:4 g
Last Updated: 2007-08-01
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