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    Broccoli: Broccoli Rigatoni

    Source of Recipe

    "Eat this Too! by Dom DeLuise

    List of Ingredients

    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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