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Rigatoni With Broccoli And Gorgonzola

Italian.Chef's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Ingredient: 
Pasta
Interest: 
Everyday

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