Broccoli, Garlic and Rigatoni for Two
- 13 lb rigatoni pasta, asta
- 1 cup broccoli floret (tops)
- 2 tablespoons parmesan cheese
- 2 teaspoons olive oil
- 2 teaspoons minced garlic
- fresh ground black pepper, to taste
- 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.
rigatoni pasta, broccoli floret, parmesan cheese, olive oil, garlic, fresh ground black pepper
Taken from www.food.com/recipe/broccoli-garlic-and-rigatoni-for-two-117868 (may not work)