- 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
- 1 pound rigatoni pasta
- 2 tablespoons grated Parmesan cheese
- Cook pasta according to package directions. Drain.
- In large skillet heat oil and butter. Gently brown garlic, add broccoli and saute gently for 2 to 3 minutes. Add broth; cover and simmer until broccoli is tender.
- Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top.