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

In a large skillet, heat oil and butter; gently brown the garlic. Add broccoli and stir gently until pan gets very hot. Add chicken broth; cover and simmer just until broccoli is al dente. Add half the fresh basil and the drained hot rigatoni (cooked al dente) to the skillet and mix thoroughly. Put on a hot serving dish and sprinkle with parsley, pepper, grated cheese and remaining basil.