8 tbsp. olive oil
2 tbsp. butter
4 garlic cloves, minced
1 bunch broccoli, separated into florets
1 c. chicken broth
1/2 c. fresh basil, coarsely chopped
1 lb. rigatoni
Fresh parsley, chopped
Pepper
Grated cheese

In a large skillet heat oil, butter and gently brown garlic. Add broccoli and stir. Add chicken broth, cover and simmer until broccoli is slightly firm. Add half the fresh basil and the drained hot rigatoni to the skillet. Mix thoroughly.

Place in a hot serving dish and sprinkle with parsley, pepper and grated cheese. Add remaining basil.