Monday, December 26, 2011

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


    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


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)
Calories358Cholesterol4 mg
Protein13 gSodium97 mg
Carbohydrate60 gFiber3 g
Total fat7 gPotassium278 mg
Saturated fat2 gCalcium95 mg
Monounsaturated fat4 g

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