Rigatoni with Broccoli in Garlic Sauce Recipe serves: 4
Prep Time 10 min
Cook Time 20 min

Nutritional Information

Serving Size 4 servings
Amount Per Serving
Calories 340
Calories from Fat 80
Total Fat 9 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 660 mg
Total Carbs 54 g
Dietary Fiber 8 g
Sugars 2 g
Protein 14 g
Vitamin A 60 %
Vitamin C 150 %
Calcium 15 %
Iron 20 %

Rigatoni with Broccoli in Garlic Sauce

Ingredients

  • 8 ounces whole wheat rigatoni pasta
  • 4 cups fresh broccoli florets [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
  • 1/4 tsp. ground black pepper
  • 4 cloves garlic
  • 2 Tbsp. all-purpose flour
  • 1 can (14.5 oz.) chicken broth
  • Grated Parmesan cheese

Directions

  1. Cook pasta according to package directions, adding broccoli during last 3 minutes of cooking; drain.
  2. Meanwhile, melt I Can't Believe It's Not Butter!® Spread in large nonstick skillet over medium-high heat and cook red pepper, shallot 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.

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