Broccoli with Rigatoni

"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 ..." See moredisappointed. 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."

"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 ..." See morechicken 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..." See more 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!"