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.
- 1/3 pound rigatoni noodles
- 2 cups broccoli florets (tops)
- 2 tablespoons Parmesan cheese
- 2 teaspoons olive oil
- 2 teaspoons minced garlic
- Freshly ground black pepper, to taste
Fill 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
|Serving size: About 2 cups|
|Total fat||7 g||Total carbohydrate||63 g|
|Saturated fat||2 g||Dietary fiber||5 g|
|Trans fat||0 g||Sugars||0 g|
|Monounsaturated fat||4 g||Protein||14 g|
|Grains and grain products||4|
|Fats and oils||1|