Christine Maass' Broccoli With Rigatoni - cooking recipe

Ingredients

6 Tbsp. olive oil
2 Tbsp. butter or margarine
4 garlic cloves, minced
1 bunch fresh broccoli, separated into florets
1 c. chicken broth
1 c. fresh basil, coarsely chopped, or use 1 Tbsp. dried basil
1 lb. rigatoni, cooked al dente
fresh parsley, chopped
pepper to taste
grated Parmesan cheese

Preparation

In a heavy skillet over medium heat, heat olive oil and butter.
Gently saute the garlic.
Add the broccoli florets and stir gently until pan gets very hot.
Add chicken broth; cover and simmer just until broccoli is tender/crisp.
Add half the fresh basil and the well drained rigatoni to the skillet; mix thoroughly.
Put on hot serving dish and sprinkle with chopped parsley, pepper, grated cheese and remaining basil.