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Rigatoni With Broccoli And Gorgonzola

Italian.Chef's picture
  Rigatoni 1 Pound
  Broccoli florets 6 Cup (96 tbs) (Cut From 1 Large Bunch Of Broccoli)
  Olive oil 6 Tablespoon
  Garlic clove 4 Large, finely chopped
  Crumbled gorgonzola cheese 4 Ounce (1 Cup)
  Pepper To Taste

Bring a large pot of water to the boil for the pasta and broccoli.
Add salt and the rigatoni and cook at a rapid boil for 8 minutes.
Add the broccoli florets, bring back to the boil and cook for 3 minutes until the rigatoni is al dente and the broccoli is crisp-tender.
Drain in a colander.Heat the olive oil in a large skillet.
Add the garlic and cook over low heat for 2 minutes.
Combine the drained pasta and broccoli with the garlic oil, either in the skillet or in the pasta pot.
Toss until the pasta and broccoli are well coated with oil and transfer to a warm serving bowl.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3191 Calories from Fat 1227

% Daily Value*

Total Fat 138 g212%

Saturated Fat 37 g185%

Trans Fat 0 g

Cholesterol 100 mg33.3%

Sodium 1856.5 mg77.4%

Total Carbohydrates 388 g129.3%

Dietary Fiber 16.3 g65.3%

Sugars 16.2 g

Protein 112 g224.4%

Vitamin A 654.1% Vitamin C 1638.5%

Calcium 113% Iron 99.9%

*Based on a 2000 Calorie diet

Rigatoni With Broccoli And Gorgonzola Recipe