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

Ingredients:

  • 1/3 pound rigatoni noodles
  • 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.

Nutritional Analysis (per serving)

Serving size: About 2 cups
  • Total carbohydrate: 63 g
  • Dietary fiber: 5 g
  • Sodium: 111 mg
  • Saturated fat: 2 g
  • Monounsaturated fat: 4 g
  • Total fat: 7 g
  • Cholesterol: 4 mg
  • Protein: 14 g
  • Calories: 355
  • Fats and oils: 1
  • Grains and grain products: 4
  • Vegetables: 1
  • Carbohydrates: 4
  • Fats: 1
  • Vegetables: 1
  • Fats: 1
  • Nonstarchy vegetables: 1
  • Starches: 4
Last Updated: 2013-08-17
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