Creamy Rigatoni With Broccoli and Brie
Serves 4|
Hands-On Time:
|
Total Time:
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
Directions
- Cook the pasta according to the package directions. Drain and return the pasta to the pot.
- Add the steamed broccoli, pine nuts, Brie, ¾ teaspoon salt, and ½ teaspoon pepper. Stir until the cheese melts. Divide among individual bowls.
Nutritional Information
- Per Serving
- Calories 788Calories From Fat 34%
- Fat 30g
- Sat Fat 12g
- Cholesterol 57mg
- Sodium 773mg
- Carbohydrate 83g
- Fiber 14g
- Sugar 8g
- Protein 35g
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
The Brie’s rind adds a rich, earthy flavor to the pasta. You can also use fontina or Taleggio.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
