Ingredients 2 Number of Servings
1 Box Barilla Rotini
4 tbsp extra virgin olive oil
4 cup frozen broccoli florets, thawed
1/2 cup tablespoons Parmigiano-Reggiano cheese, shaved
Salt and pepper to taste
- Sauté thawed broccoli with olive oil over high heat for several minutes, season with salt and pepper.
- Cook Barilla Rotini for 7 to 8 minutes for perfect al dente texture.
- Drain pasta and toss with sautéed broccoli and top with cheese.