Recipe by Star Pooley
"A light and quick meal! To complete the meal serve with a side salad and garlic bread. Perfect!"
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fresh broccoli florets
chopped fresh basil
grated Parmesan cheese
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
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.
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!
This was a great side dish! I cut down the olive oil significantly and used chicken broth instead of veggie. I also used dried basil. Thanks for sharing:)
I know it sounds like it will be bland, but this was great. Now like pasta salad it gets dry once the pasta sucks up the sauce, but when fresh it was heavenly. I added some butter when reheating and it was good too. I recently served this with crab stuffed mushrooms and a strawberry salad.
UPDATE: I made this again last night and has a bunch of bacon I needed to use up. I cooked the bracon and crumbled it into this dish and added a little extra broth while cooking the broccoli. It was awesome and I will added bacon whenver I make it.
Very good, simple dish. I used beef broth instead of vegetable broth, as well as dried basil instead of fresh. I added some italian seasoning, onion powder, and a bit of fresh lemon juice at the end. It may have been a bit bland for my taste without the additions I made. I sprinkled in some mozzerella on the leftovers and it was a nice touch. Four stars for the recipe as written, and 4.5 with my alterations.
So good and easy! I added some sliced fresh button mushrooms I needed to use up and also a pinch of crushed red pepper. I also only had chicken broth so used that. Would be wonderful with some sliced grilled chicken or shrimp tossed in for the meat eaters.
Very quick and easy meal to prepare and clean up! My husband and I both loved it! I added some crushed red pepper for a little extra flavor and skipped the margarine/butter to cut out fat/calories. Also, I added a few tbsp of the starchy water I boiled the pasta in to the simmering broccoli.
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli with Rigatoni
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 264
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