By Mayo Clinic Staff

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.

Number of servings

Serves 2

Ingredients

  1. 1/3 pound rigatoni noodles
  2. 2 cups broccoli florets (tops)
  3. 2 tablespoons Parmesan cheese
  4. 2 teaspoons olive oil
  5. 2 teaspoons minced garlic
  6. Freshly ground black pepper, to taste

Directions

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 carbohydrate 63 g
  • Dietary fiber 5 g
  • Sodium 111 mg
  • Saturated fat 2 g
  • Total fat 7 g
  • Trans fat 0 g
  • Cholesterol 4 mg
  • Protein 14 g
  • Monounsaturated fat 4 g
  • Calories 355
  • Sugars 0 g
Aug. 17, 2013