Italian Broccoli Rigatoni

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.

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