About this recipe:This is a simple but satisfying pasta dish that is quite healthy, too. Olive oil, garlic, vegetable stock and basil round out the basic combination of broccoli and pasta. You can use penne or fusilli if you don't have rigatoni to hand.
450g rigatoni pasta
8 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced
450g fresh broccoli florets
225ml vegetable stock
30g chopped fresh basil
2 tablespoons grated Parmesan cheese
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Method Prep:15min › Cook:15min › Ready in:30min
Cook pasta according to package directions. Drain.
In large frying pan heat oil and butter. Gently brown garlic, add broccoli and saute gently for 2 to 3 minutes. Add stock; cover and simmer until broccoli is tender.
Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.