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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim the broccoli and cut it into bite sized pieces. | 2. Bring 4 quarts of water to a boil in a large pot.Add the broccoli and salt to to taste. Cook for 5 minutes. Scoop out the broccoli with a small sieve. Reserve the cooking water in the pot. | 3. Pour the olive oil into a skillet large enough to hold all the ingredients. Add the garlic and red pepper, cook over medium heat for about 2 minutes, or until the garlic is lightly golden. Add the broccoli and a pinch of salt. Cook, stirring occasionally for 10 minutes, or until the broccoli is soft. | 4. Meanwhile, bring the water back to a boil. Add the rigatoni and cook, stirring frequently, until the pasta is not quite tender. Scoop out about 1 cup of the cooking water and set it aside. Drain the rigatoni and add it to the skillet with the broccoli. add the reserved cooking water and cook, stirring often for 5 minutes or more. | 5. Sprinkle with cheese, toss and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
broccoli	1	bunch		206.72	40.3712	17.1456	2.2496
salt				-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
garlic clove	4		sliced	201.7333	0.0	44.88	1.1333
red pepper flake	1	pinch	crushed	201.7333	0.0	44.88	1.1333
rigatoni pasta	8	ounces		201.7333	0.0	44.88	1.1333
pecorino romano cheese	1/2	cup	grated	201.7333	0.0	44.88	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.