Ingredients
- 8 ounces rigatoni or large tube pasta - 4 cups fresh or frozen broccoli florets (about 1 medium head) - 1/4 cup I Can't Believe It's Not Butter!® Spread - 1/2 cup finely chopped red bell pepper - 1 large shallot or small onion, finely chopped - 1/2 tsp. salt - 1/4 tsp. ground black pepper - 4 cloves garlic, finely chopped - 2 Tbsp. all-purpose flour - 1 can (14-1/2 oz.) chicken broth - Grated Parmesan cheese |
Instructions
Cook pasta according to package directions, adding broccoli during last 3 minutes of cooking; drain.
Meanwhile, melt I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook red pepper, shallot, salt and pepper, stirring occasionally, 3 minutes or until vegetables are tender. Add garlic and cook, stirring frequently, 30 seconds. Stir in flour and cook, stirring frequently, 1 minute. Stir in broth. Bring to a boil over high heat and boil 30 seconds. Toss sauce with hot pasta and broccoli and sprinkle with cheese to serve.
NOTE: Recipe can be doubled.