41th Recipe Broccoli, garlic and rigatoni

Dietitian's 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.

Serves 2

Ingredients

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

Directions

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)

Calories	358	Cholesterol	4 mg
Protein	13 g	Sodium	97 mg
Carbohydrate	60 g	Fiber	3 g
Total fat	7 g	Potassium	278 mg
Saturated fat	2 g	Calcium	95 mg
Monounsaturated fat	4 g