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Garlic Broccoli Pasta Recipe
Garlic Broccoli Pasta Recipe photo by Taste of Home

Garlic Broccoli Pasta Recipe

Publisher Photo
"This recipe takes under a half-hour to fix and makes a great weeknight entree or side dish," suggests Michele Thompson of Santa Clarita, California. "It's one of my 4-year-old's favorites. He calls the broccoli and pasta combination 'noodles and trees'."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1-3/4 cups uncooked rigatoni or large tube pasta
  • 2 cups fresh broccoli florets
  • 3 garlic cloves, minced
  • 4-1/2 teaspoons olive oil
  • 1/4 cup shredded Parmesan cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper

Nutritional Facts

1 cup equals 231 calories, 8 g fat (2 g saturated fat), 4 mg cholesterol, 464 mg sodium, 34 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.

Directions

  1. Cook pasta according to package directions. Meanwhile, place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 4-5 minutes or until crisp-tender.
  2. In a saucepan, saute garlic in oil until tender. Drain pasta; add to saucepan and toss to coat. Add the broccoli, Parmesan cheese, salt and pepper; toss to combine. Yield: 4 servings.
Originally published as Garlic Broccoli Pasta in Light & Tasty December/January 2005, p10

Nutritional Facts

1 cup equals 231 calories, 8 g fat (2 g saturated fat), 4 mg cholesterol, 464 mg sodium, 34 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.

Reviews for Garlic Broccoli Pasta

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (5)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 13, 2012

"Although I have not made this particular recipe it is very similar to a dish my Italian grandmother used to make. I have made her version many times and also throw the broccoli in the pot with the pasta at the end. She always used spaghetti pasta instead of tube pasta so that works well, too. I use grated parmesan or a parmesan-romano blend (just regular off the supermarket shelf, nothing fancy). If blandness is a problem use lots of freshly ground black pepper or even crushed red pepper flakes. A little anchovy paste or finely chopped oil-packed anchovies would boost the flavor as well, but then the children might not like it as much. Separate some out for them first."

MY REVIEW
Reviewed Jul. 8, 2011

"My husband and I both thought this was very good. I did find it a bit bland at first though. I made some changes and then it was really good. I microwaved a small amount of low fat cream cheese and milk and added it to make the pasta creamy. I also added some italian seasoning to give it more flavor. Oh, and I used bow tie pasta, because that's all I had on hand."

MY REVIEW
Reviewed Mar. 23, 2010

"I loved this dish. I also saved a pot and cooked the broccoli for the last 5 min. in the pasta pot."

MY REVIEW
Reviewed Feb. 17, 2010

"Boring, not much flavor."

MY REVIEW
Reviewed Jul. 6, 2008

"I saved a pot and threw the broccoli in with the pasta for the last five minutes of cooking! I also went a little heavier on the parmesan cheese and added some crushed red pepper. I'll make this again. It couldn't be easier :)"

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