Rigatoni With Broccoli in Garlic Sauce Recipe

Name: Rigatoni With Broccoli in Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); ¼ cup I Can't Believe It's Not Butter Spread, spread; ½ cup finely chopped red bell pepper; 1 large shallots or 1 large onion, finely chopped; ½ teaspoon salt; ¼ 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

Servings: persons

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)
¼ cup I Can't Believe It's Not Butter Spread, spread
½ cup finely chopped red bell pepper
1 large shallots or 1 large onion, finely chopped
½ teaspoon salt
¼ 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

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.

631

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), ¼ cup I Can't Believe It's Not Butter Spread, spread, ½ cup finely chopped red bell pepper, and more.

Yes, Rigatoni With Broccoli in Garlic Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rigatoni With Broccoli in Garlic Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions