1/2 c. olive oil plus 2 tbsp. butter
4 minced garlic cloves
1 bunch broccoli, cut up in pieces
1 c. chicken broth (College Inn)
1 lb. rigatoni, cooked according to pkg.
1 c. fresh, coarsely chopped basil
Fresh parsley, chopped
Pepper
Grated cheese

In a large skillet, heat oil and butter. Lightly brown the garlic. Add broccoli and stir gently until pan gets very hot. Then add chicken broth. Cover and simmer until just cooked. Add basil and hot, drained rigatoni and mix well. Serve with pepper and grated cheese.