Rigatoni with Broccoli and Garlic (courtesy of Bishop Bonnar)
Ingredients
- 1 lb. rigatoni
- 1 large head of broccoli cut into florets
- 1 cup Locatelli Cheese
- 6-8 garlic cloves, minced
- 2 tbsp. butter
- ½ cup Extra Virgin Olive Oil
- 1 cup chicken stock or broth
- Torn basil leaves for garnish
- *Optional – red pepper flakes, chopped tomatoes, cooked shredded chicken, chopped olives
Preparation
- Bring large pot of water to a boil, add a few teaspoons of salt and boil pasta until al dente
- While pasta is cooking, add a few tablespoons of olive oil in large skillet over medium high heat
- Add butter, garlic and broccoli
- When butter is golden, add 1 cup of chicken stock and simmer until broccoli has softened
- Drain cooked pasta, reserve 1 cup of pasta water
- Add pasta to skillet and mix thoroughly
- If pasta seems dry add some pasta water
- Add ½ of the cheese and adjust seasonings with salt and pepper to taste
- If adding optional ingredients listed above, stir in to incorporate
- Place in serving bowl, garnish with basil and additional cheese