• Serves
    2
  • 348
    Calories

Dietician's Tip: Broccoli is high in vitamins A and C, which are antioxidants.

Ingredients

  • 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.

Nutritional analysis per serving

Serving size: About 2 cups

  • Calories 348
  • Cholesterol 4 mg
  • Monounsaturated fat 5 g
  • Saturated fat 2 g
  • Sodium 106 mg
  • Total carbohydrate 53 g
  • Dietary fiber 8 g
  • Protein 16 g
  • Serving size About 2 cups
  • Total fat 8 g
  • Fats and oils 2
  • Grains and grain products 3
  • Vegetables 2
  • Carbohydrates 3
  • Fats 2
  • Vegetables 2
  • Fats 2
  • Nonstarchy vegetables 2
  • Starches 3
Last Updated: 08-29-2019
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