By Mayo Clinic Staff

Dietitian’s tip:

Broccoli is high in vitamins A and C, which are antioxidants.

To make this plant based, leave out Parmesan cheese.

Number of servings

Serves 2

  1. Low Sodium
  2. Healthy carb
  3. High Fiber


  1. 1/3 pound whole-wheat rigatoni
  2. 2 cups broccoli florets (tops)
  3. 2 tablespoons Parmesan cheese
  4. 2 teaspoons olive oil
  5. 2 teaspoons minced garlic
  6. Freshly ground black pepper, to taste


Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.

While the pasta is cooking, in a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the broccoli, cover and steam until tender, about 10 minutes.

In a large bowl, combine the cooked pasta and broccoli. Toss with Parmesan cheese, olive oil and garlic. Season with pepper to taste. Serve immediately.

Nutritional analysis per serving

Serving size: About 2 cups

  • Total carbohydrate 53 g
  • Dietary fiber 8 g
  • Sodium 106 mg
  • Saturated fat 2 g
  • Total fat 8 g
  • Trans fat 0 g
  • Cholesterol 4 mg
  • Protein 16 g
  • Monounsaturated fat 5 g
  • Calories 348
  • Added sugars 0 g
  • Total sugars 3 g

July 27, 2022