This was disappointing to us b/c the flavor was so mild. I love the idea of it, though, & it was so easy. We like strong flavors, so will try it again with a stronger cheese. Definitely worth tinkering with.
Creamy Rigatoni with Broccoli and Brie
Photo: John Kernick
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Amount per serving
- Calories: 788
- Calories from fat: 34%
- Fat: 30g
- Saturated fat: 12g
- Cholesterol: 57mg
- Sodium: 773mg
- Carbohydrate: 83g
- Fiber: 14g
- Sugars: 8g
- Protein: 35g
- 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
- 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.
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