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Creamy Rigatoni with Broccoli and Brie

Photo: John Kernick
Prep time 25 mins
Yield Makes 4 servings


  • 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

Nutrition Information

  • calories 788
  • caloriesfromfat 34 %
  • fat 30 g
  • satfat 12 g
  • cholesterol 57 mg
  • sodium 773 mg
  • carbohydrate 83 g
  • fiber 14 g
  • sugars 8 g
  • protein 35 g

How to Make It

  1. 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.