Italian Broccoli &Amp; Pasta

1. In a large skillet heat oil and butter; gently brown the garlic. Add broccoli; stir gently. Add chicken broth, cover, bring to boil, lower heat and simmer until broccoli is al dente.

2. Add the broccoli mixture to the rigatoni and flavor with basil, parsley, pepper and cheese. Stir until combined. Serve with cheese to sprinkle on top. Enjoy!

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Nutrient	Quantity
Total fats	133.4844 g
Protein	144.3294 g
Carbohydrates	64.753 g
Energy	1991.1992 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.2798 g
Water	1405.4688 g
Aspartic acid	2.6363 g
Calcium, Ca	1218.7581 mg
Lutein + zeaxanthin	10723.1352 g
Fiber, total dietary	19.7387 g
Fatty acids, total saturated 22:0	0.1515 g
Carotene, beta	3711.0012 g
Niacin	22.4083 mg
Vitamin A, RAE	459.9679 g
Arginine	2.058 g
Riboflavin	1.8295 mg
Tocopherol, beta	0.1796 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0004 g
Fatty acids, total saturated 20:1	0.4216 g
Glutamic acid	4.6674 g
Sodium, Na	3904.0549 mg
Fatty acids, total saturated 16:1 undifferentiated	1.7928 g
Total lipid (fat)	133.4844 g
Manganese, Mn	3.2086 mg
Fructose	4.1399 g
Proline	0.9828 g
Fatty acids, total saturated 16:0	15.5154 g
Fatty acids, total saturated 8:0	0.0115 g
Sucrose	0.6081 g
Choline, total	465.9198 mg
Sugars, total	12.6913 g
Serine	1.0895 g
Fatty acids, total saturated 10:0	0.0255 g
Fatty acids, total saturated 18:0	3.3416 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	1.9362 mg
Selenium, Se	112.9913 g
Ash	23.5683 g
Fatty acids, total saturated 18:1 undifferentiated	85.0151 g
Pantothenic acid	4.0614 mg
Phenylalanine	1.0653 g
Copper, Cu	2.57 mg
Betaine	0.8376 mg
Thiamin	1.4402 mg
Retinol	143.8003 g
Methionine	0.4294 g
Iron, Fe	17.081 mg
Carbohydrate, by difference	64.753 g
Phosphorus, P	1921.6461 mg
Folate, total	545.0391 g
Tocopherol, gamma	2.0668 mg
Fatty acids, total saturated 4:0	0.0324 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Lycopene	0.0575 g
Alanine	0.9862 g
Cholesterol	235.7072 mg
Valine	1.1426 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	18.0802 g
Glycine	0.9774 g
Carotene, alpha	152.0345 g
Glucose (dextrose)	2.9847 g
Fatty acids, total saturated 14:0	0.2033 g
Zinc, Zn	10.4888 mg
Isoleucine	0.7734 g
Maltose	1.2768 g
Fatty acids, total saturated 12:0	0.0283 g
Fatty acids, total polyunsaturated	19.9615 g
Fatty acids, total polyunsaturated 17:1	0.1411 g
Leucine	1.3005 g
Tocotrienol, alpha	0.2456 mg
Vitamin A, IU	6823.457 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	545.0391 g
Tryptophan	0.3398 g
Vitamin C, total ascorbic acid	569.414 mg
Phytosterols	239.6945 mg
Galactose	0.0652 g
Fatty acids, total polyunsaturated 18:1 c	0.0019 g
Fatty acids, total saturated 20:0	0.4593 g
Fatty acids, total saturated 6:0	0.0192 g
Lactose	1.2768 g
Tyrosine	0.5673 g
Vitamin B-12	5.7613 g
Vitamin K (phylloquinone)	1029.4529 g
Fatty acids, total saturated	19.968 g
Histidine	0.548 g
Fatty acids, total monounsaturated	87.4282 g
Threonine	0.8148 g
Folate, food	545.0391 g
Fatty acids, total polyunsaturated 17:0	0.0238 g
Cryptoxanthin, beta	17.1919 g
Vitamin E (alpha-tocopherol)	22.8802 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	290.8285 mg
Lysine	1.0709 g
Potassium, K	4259.8399 mg
Cystine	0.2932 g
Fluoride, F	0.0983 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	2 tablespoons	171	7.857	14.4
Olive oil	8 tablespoons	954.72	0	108
Broccoli	1 bunch	206.72	40.3712	2.2496
Parmesan cheese	0.25 cup	74	8	1
Parsley	0.25 cup	5.4	0.9495	0.1185
Pepper	0 teaspoon	0.7216	0.1839	0.0094
Garlic Clove	3	13.41	2.9754	0.045
Basil	1 cup	5.52	0.636	0.1536
chicken broth	2 cups	156.24	3.78	5.2416
rigatoni pasta	1 lb	403.4676	0	2.2667