Whoever said healthy can’t be delicious clearly hasn’t tried this Barilla Rotini with Broccoli & Cheese. The decadent Parmigiano-Reggiano melts atop the sauteed broccoli and al-dente pasta for a nutritious dish that feels indulgent.
Ingredients 5 Number of Servings
1 box Barilla Rotini pasta
4 tbsp extra virgin olive oil
4 cups frozen broccoli florets, thawed
1/2 tbsp 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 pasta for 7 to 8 minutes for perfect al dente texture.
- Drain pasta and toss with sautéed broccoli and top with cheese.