Broccoli with Rigatoni

Broccoli with Rigatoni

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"A light and quick meal! To complete the meal serve with a side salad and garlic bread. Perfect!"

Ingredients {{adjustedServings}} servings 608 cals

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Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 608 kcal
  • 30%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 74.2g
  • 24%
  • Protein:
  • 16.1 g
  • 32%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

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  1. Cook pasta according to package directions. Drain.
  2. In large skillet heat oil and butter. Gently brown garlic, add broccoli and saute gently for 2 to 3 minutes. Add broth; cover and simmer until broccoli is tender.
  3. Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top.
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Reviews 167

  1. 227 Ratings


What a sad disappointment!!! I made this recipe with high expectations...I absolutely LOVE broccoli, and I thought the combination of broccoli and pasta would be a sure hit. Unfortunately, I was so disappointed. I followed the recipe to the letter, even added some extra italian spices to give it more flavor, but even that and the fresh basil could not save this pasta. It turned out very bland--only remedied by adding a ton of parmesan cheese on the pasta. I wish this had been better; I have still to find an excellent pasta and broccoli recipe. Although it was easy to make, I unfortunately don't recommend this recipe.

Stephanie Lawrence

Great recipe as I concocted it...Used only oil (quite a bit less) in a non-stick pan to stir-fry chopped frozen broccoli pieces with minced garlic (same time) and-a little bit of-basil. Sprinkled one chicken boullion cube over this and added water before covering to cook. I also added some pasta water from (under)cooking bowties instead of rigatoni and then finished cooking the noodles with the broccoli mixture for a couple of minutes. Served with parm on top for a delicious and fitting side to chicken marsala. Mmmm


One of my favorite dishes, which I've been eating on a weekly basis for years. I also usually make mine with chicken broth ( I use a little more than a cup for a pound of pasta) and just a sprinkle of dried basil. Crushed red pepper flakes are a nice touch as well. Any kind of tubular pasta will do for this dish, even large elbow macaroni. You just want a shape that will hold on to the broth. Mangia!