Broccoli With Rigatoni

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Broccoli With Rigatoni

 

8 tablespoons olive oil

2 tablespoons soy margarine

4 garlic cloves, minced

1 broccoli bunch, separated into florets

1 cup vegetable broth

1 cup fresh basil, coarsely chopped

1 pound rigatoni

fresh parsley, chopped

pepper to taste

 

In a large skillet, heat oil and margarine and gently brown the garlic. Add

broccoli and stir gently until pan gets very hot. Add vegetable broth, cover and

simmer until broccoli is al dente.

Add half the fresh basil and the drained hot rigatoni, cooked al dente, to the

skillet and mix thoroughly. Put on a hot serving dish and sprinkle with

parsley, pepper and remaining basil.

Serves 4.

 

 

 

 

 

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