Photo: John Kernick Photo by: Photo: John Kernick

Creamy Rigatoni with Broccoli and Brie

Real Simple SEPTEMBER 2007

  • Yield: Makes 4 servings
  • Prep time:25 Minutes


  • 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.

Nutritional Information

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

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Creamy Rigatoni with Broccoli and Brie recipe