Mayo Clinic Health Library

Recipe: Broccoli, garlic and rigatoni

Updated: 08-17-2013

Dietitian's tip: Broccoli is high in vitamins A and C, which are considered antioxidant vitamins. Broccoli also has isothiocyanates, indoles and flavonoids — phytochemicals that may help prevent cancer.


Serves: 2

  • 1/3 pound rigatoni noodles
  • 2 cups broccoli florets (tops)
  • 2 tablespoons Parmesan cheese
  • 2 teaspoons olive oil
  • 2 teaspoons minced garlic
  • Freshly ground black pepper, to taste


Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.

While the pasta is cooking, in a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the broccoli, cover and steam until tender, about 10 minutes.

In a large bowl, combine the cooked pasta and broccoli. Toss with Parmesan cheese, olive oil and garlic. Season with pepper to taste. Serve immediately.

Nutritional Analysis per serving
  • Calories: 355
  • Total carbohydrate: 63 g
  • Cholesterol: 4 mg
  • Dietary fiber: 5 g
  • Monounsaturated fat: 4 g
  • Protein: 14 g
  • Saturated fat: 2 g
  • Sodium: 111 mg
  • Sugars: 0 g
  • Total fat: 7 g
  • Trans fat: 0 g
Click to expand tables
Mayo Clinic Healthy Weight Pyramid Servings
Diabetes Meal Plan Exchanges
DASH Eating Plan Servings