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Rigatoni with Broccoli, Parmesan and Basil Tomato Sauce

4 servings
Dinner

Characteristics

High Fibre Under 30 Minutes Vegetarian

Nutritional Facts Per Serving

558
Calories
22.3 g
Protein
103.4 g
Carbs
8 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 558
  • Fat 5.7 g
    • Saturated   1.6 g
    • + Trans 
  • Cholesterol 6 mg
  • Sodium   983 mg
  • Carbohydrate 103.4 g
    • Fibre   8 g
    • Sugars  
  • Protein 22.3 g
    • Vitamin A 35 %
    • Vitamin C 118 %
    • Calcium 23 %
    • Iron 44 %

Method

Bring a large pot of lightly salted water to a boil. Add the rigatoni and boil 8 minutes, or until firm/tender, with some resistance to the bite. While the pasta cooks, place the pasta sauce in a large skillet and bring to a simmer over medium heat. When the pasta is firm/tender, add the broccoli to the pot and cook 2 minutes more, or until the pasta and broccoli are tender. Drain, reserving 1/2 cup of the cooking liquid. Place the drained pasta and broccoli and the reserved cooking liquid in a large serving bowl. Add the pasta sauce and cheese, toss to combine and serve.

Serving Suggestions

Serve a green or caesar salad and some crusty Italian bread alongside this flavourful, vegetarian pasta.

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