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Print this Recipe    Rigatoni Broccoli

Broccoli with Rigatoni

8 Tbsp olive oil
2 Tbsp margarine
4 garlic cloves, minced
1 broccoli bunch
1 cup vegetable broth
1 cup fresh basil, coarsely chopped
1 lb rigatoni
fresh parsley, chopped
pepper to taste

In a large skillet, heat oil and margarine and gently brown the
garlic. Add broccoli and stir gently until pan gets very hot. Add
vegetable broth, cover and simmer until broccoli is al dente. Add
half the fresh basil and the drained hot rigatoni, cooked al dente,
to the skillet and mix thoroughly. Put on a hot serving dish and
sprinkle with parsley, pepper and remaining basil.

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