Creamy Rigatoni with Broccoli and Brie
Photography: Photo: John Kernick; 
| Servings:Makes 4 servings | Prep Time:25 minutes | Cook Time:n/a |
Nutritional Info
Ingredients
- 1 pound dried rigatoni
- 1 head broccoli, florets and stalks cut into 1/2-inch pieces and steamed
- 1/2 cup (2 ounces) pine nuts, toasted
- 8 ounces Brie (with rind), cut into 1-inch pieces
- Kosher salt and pepper
Amount Per
Serving
- fat:30 g
- sodium:773 mg
- protein:35 g
- fiber:14 g
- carbohydrate:83 g
- calories:788
- saturated fat:12 g
- calories from fat:34 %
- sugar:8 g
- cholesterol:57 mg
directions
Cook the pasta according to the package directions. Drain and return the pasta to the pot. Add the steamed broccoli, pine nuts, Brie, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Stir until the cheese melts. Divide among individual bowls.
Tip: The Brie's rind adds a rich, earthy flavor to the pasta, but you can omit it if you prefer. You can also try fontina or Taleggio instead of Brie.
