Rigatoni With Broccoli in Garlic Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from . Ingredients:
8 ounces rigatoni pasta or 8 ounces penne pasta |
4 cups fresh broccoli (about 1 medium head) or 4 cups frozen broccoli florets (about 1 medium head) |
1/4 cup i can't believe it's not butter® spread, spread |
1/2 cup finely chopped red bell pepper |
1 large shallots or 1 large onion, finely chopped |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
4 garlic cloves, finely chopped |
2 tablespoons all-purpose flour |
1 (14 1/2 ounce) can chicken broth |
grated parmesan cheese |
Directions:
1. Cook pasta according to package directions, adding broccoli during last 3 minutes of cooking; drain.
2. Meanwhile, in 12-inch nonstick skillet, melt I Can't Believe It's Not Butter Spread over medium-high heat and cook red pepper, shallot, salt and pepper, stirring occasionally, 3 minutes or until vegetables are tender.
3. Add garlic and cook, stirring frequently, 30 seconds.
4. Stir in flour and cook, stirring frequently, 1 minute.
5. Stir in broth.
6. Bring to a boil over high heat and boil 30 seconds.
7. To serve, toss sauce with hot pasta and broccoli and sprinkle with cheese.
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