Broccoli with Rigatoni

Ingredients

• 1 pound rigatoni pasta
• 8 tablespoons olive oil
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 pound fresh broccoli florets
• 1 cup vegetable broth
• 1 cup chopped fresh basil
• 2 tablespoons grated Parmesan cheese

Steps

1. Bring a large pot of lightly salted water to a boil. Cook rigatoni in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
2. Heat olive oil and butter in a large skillet over medium-high heat. Sauté garlic for 30 seconds, then add broccoli and continue cooking for 2 to 3 minutes. Pour in broth; cover and simmer until broccoli is tender, 3 to 5 minutes.
3. Add cooked pasta and basil to broccoli mixture; toss to combine. Serve with grated Parmesan cheese on top.