Ingredients
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16 ounces rigatoni pasta (or other shaped pasta)
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4 tablespoons butter (or margarine)
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1/4 cup olive oil
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12 garlic cloves (minced or pressed)
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1 1/2-2 lbs broccoli florets, cut into bite-size florets
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1 cup vegetable broth (or chicken broth)
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1 bunch fresh basil, chiffonaded
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salt and pepper
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1/2 cup parmeggiano parmigiano-reggiano cheese (or a blend of parm. and romano, or vegan cheese topping)
Instructions
- Cook pasta according to directions.
- Melt butter together with olive oil in large skillet with cover or dutch oven (ideally large enough to hold all of your ingredients together).
- Cook garlic until no longer raw, but don't allow to brown. Add broccoli to the pan, constantly stirring, until broccoli is completely coated in the oil and garlic and pan is very hot. Add broth, and immediately cover.
- Steam until broccoli is tender. Turn off heat and stir in the fresh basil.
- Combine pasta and broccoli. Season with salt and pepper according to taste. Serve topped liberally with cheese.