Dietitian's tip: Broccoli is high in vitamins A and C, which are considered antioxidant vitamins. Broccoli also has isothiocyanates, indoles and flavonoids — phytochemicals that may help prevent cancer.
By Mayo Clinic staff
Serves 2
Ingredients
1/3 pound rigatoni noodles
1 cup broccoli florets (tops)
2 tablespoons Parmesan cheese
2 teaspoons olive oil
2 teaspoons minced garlic
Freshly ground black pepper, to taste
DirectionsFill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.
While the pasta is cooking, in a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the broccoli, cover and steam until tender, about 10 minutes.
In a large bowl, combine the cooked pasta and broccoli. Toss with Parmesan cheese, olive oil and garlic. Season with pepper to taste. Serve immediately.
Nutritional Analysis
(per serving)
Calories 358 Cholesterol 4 mg
Protein 13 g Sodium 97 mg
Carbohydrate 60 g Fiber 3 g
Total fat 7 g Potassium 278 mg
Saturated fat 2 g Calcium 95 mg
Monounsaturated fat 4 g
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