6 Cup (96 tbs) (Cut From 1 Large Bunch Of Broccoli)
4 Large, finely chopped
Crumbled gorgonzola cheese
4 Ounce (1 Cup)
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.