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Recipe: Broccoli, garlic and rigatoni

Serves 2

Dietitian Tip

Broccoli is high in vitamins A and C, which are considered antioxidant vitamins. Broccoli also has isothiocyanates, indoles and flavonoids — phytochemicals that may help prevent cancer.


  • 1/3 pound rigatoni noodles
  • 2 cups broccoli florets (tops)
  • 2 tablespoons Parmesan cheese
  • 2 teaspoons olive oil
  • 2 teaspoons minced garlic
  • Freshly ground black pepper, to taste


Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.

While the pasta is cooking, in a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the broccoli, cover and steam until tender, about 10 minutes.

In a large bowl, combine the cooked pasta and broccoli. Toss with Parmesan cheese, olive oil and garlic. Season with pepper to taste. Serve immediately.

Nutritional Analysis (per serving)

Serving SizeAbout 2 cups
Carbohydrate63 g
Cholesterol4 mg
Fiber5 g
Protein14 g
Sodium111 mg
Monounsaturated Fat4 g
Saturated Fat2 g
Total Fat7 g

Last updated: August 17th, 2013

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