Creamy Rigatoni with Broccoli and Brie

Creamy Rigatoni with Broccoli and Brie
Photo by John Kernick


  • 1 head broccoli, florets and stalks cut into 1/2-inch pieces and steamed
  • 1 pound dried rigatoni
  • Kosher salt and pepper
  • ½ cup (2 ounces) pine nuts, toasted
  • 8 ounces Brie (with rind), cut into 1-inch pieces

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 past...

View full recipe at My Recipes


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