Sue's Broccoli with Rigatoni
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What you need:

• 8 tablespoons of olive oil
• 2 tablespoons of butter (you can use margarine too)
• 4 cloves of garlic, minced 1 bunch broccoli separated into florets (save stems for another use)
• 1 cup of chicken broth (or vegetable broth)
• 1 cup of basil, coarsely chopped (or 1 tablespoon dried basil)
• 1 pound of rigatoni pasta cooked (rotini or fusilli works great too, same amount)
• 1 cup fresh parsley, chopped (or 2 teaspoons of dried)
• 1/2 teaspoon pepper
• 1 cup of grated cheese

What you do:

1. Cook pasta according to package directions.
2. Do this right before going on to the rest of the recipe.
3. When the pasta is drained place in bowl with 1 tablespoon of olive oil or butter and toss.This keeps the pasta from sticking together. Put to the side
4. In a large frying pan on medium heat, heat oil and butter and gently heat the garlic, about 2 minutes.
5. Add the broccoli and stir occasionally for 5 minutes.
6. Add chicken broth, cover and simmer just until broccoli is tender but still somewhat firm- 10 minutes.
7. Add half the basil and the drained hot pasta to the pan and mix thoroughly.
8. Put on a hot serving dish and sprinkle with parsley, pepper, grated cheeses and remaining basil.
9. Toss together gently and dig in!

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