8 tablespoons olive oil

2 tablespoons butter

2 cloves garlic, minced

1 pound fresh broccoli florets

1 cup vegetable broth

1 cup chopped fresh basil

1 pound COSTA rigatoni pasta

2 tablespoons grated Parmesan cheese

1

Cook pasta according to package directions. Drain.

2

In large skillet heat oil and butter. Gently brown garlic, add broccoli and saute gently for 2 to 3 minutes. Add broth; cover and simmer until broccoli is tender.

3

Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top.