Italian Broccoli Rigatoni
8 T. olive oil
2 T. butter
4 garlic cloves, peeled and minced
1 bunch broccoli, separated into florets
1 C. chicken broth
1 C. fresh basil, stemmed and coarsely chopped
1 lb. rigatoni, cooked al dente and drained (fusilli pasta may be substituted for the rigatoni)
1/4 C. fresh parsley, chopped or more to taste
Freshly ground pepper to taste
Freshly grated Parmesan or Romano cheese to taste
In a large skillet, heat oil and butter; gently brown the garlic. Add broccoli; stir gently. Add chicken broth, cover, bring to boil, lower heat and simmer until broccoli is al dente.
Add half the basil and the hot rigatoni to skillet; mix thoroughly. Place in heated serving dish; top with parsley, pepper, cheese, and remaining basil. Serve with tossed green salad.
Yield: serves 4.