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

In a large skillet, heat oil and butter and 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. Fabulous! Serve with a tossed green salad. Serves 4. I also like fusilli for this dish as well.