Recipe: Broccoli Rigatoni

I usually don’t like broccoli. But I’ve started keeping it in the fridge to eat raw with salads and hummus. I used that stash last night for a “pantry” dinner after the gym. It’s similar to a recipe I’ve made with cauliflower before, but broccoli is way better.

Broccoli Rigatoni (for 2)

1 head of broccoli, cut into skinny 2 inch long pieces.
1 cup of green olives, sliced
1/2 cup of raw almonds, chopped
1/3 a box of rigatoni
Pat of butter
Tablespoon olive oil
2 teaspoons of garlic (the kind in the glass jar)
2 teaspoons of red chili flakes (to taste, they make it pretty spicy)
Dash of white truffle oil
Salt & pepper
Parmesan cheese

Boil the water and add the noodles to cook for 10 minutes. Heat the butter and olive oil in a skillet. Add the garlic and then the broccoli. Cook until just barely softened. Turn off the heat and add the olives, almonds, chili flakes and truffle oil. Drain the noodles and add them to the broccoli mix with the heat back on. You may need to add more butter/oil. Pepper and salt to taste (you shouldn’t need any salt thanks to the olives).

Top with a little parmesan. Devour. If you have any leftovers, I’m sure this pasta would be great cold for lunch.