Christine Maass' Broccoli With Rigatoni

• 6 Tbsp. olive oil
• 2 Tbsp. butter or margarine
• 4 garlic cloves, minced
• 1 bunch fresh broccoli, separated into florets
• 1 c. chicken broth
• 1 c. fresh basil, coarsely chopped, or use 1 Tbsp. dried basil
• 1 lb. rigatoni, cooked al dente
• fresh parsley, chopped
• pepper to taste
• grated Parmesan cheese

1. In a heavy skillet over medium heat, heat olive oil and butter.
2. Gently saute the garlic.
3. Add the broccoli florets and stir gently until pan gets very hot.
4. Add chicken broth; cover and simmer just until broccoli is tender/crisp.
5. Add half the fresh basil and the well drained rigatoni to the skillet; mix thoroughly.
6. Put on hot serving dish and sprinkle with chopped parsley, pepper, grated cheese and remaining basil.

olive oil, butter, garlic, fresh broccoli, chicken broth, fresh basil, rigatoni, fresh parsley, pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=210204 (may not work)