Pasta With Broccoli, Garlic and Oil

This is one of the easiest and yet most delicious pasta dishes, perfect for a quick weeknight dinner.  Feel free to add in variations if you wish, though I personally enjoy the minimalist ingredients here.  

Serves 4.

Ingredients:

One pound of dried pasta of your choice, I like Campanelle or other interesting shapes for this.

A large head of broccoli, hard stem removed, and cut into medium sized florets

4 cloves of garlic, minced

1/2 cup of olive oil 

Grated Romano or Parmesan cheese, to taste

Salt and pepper, to taste

In a sauté pan, heat olive oil over medium heat.  Add in garlic, salt and pepper and cook until garlic is softened and fragrant.  Do not burn.  Remove from the heat.

Boil pasta until al dente.  Two minutes before the pasta is done add the broccoli to the boiling water.  Cook until just tender.  Drain, reserving a bit of pasta water.

In a large bowl, mix pasta, broccoli, and garlic and oil together.  Add a bit of pasta water if it feels too sticky.  Top with a generous amount of grated cheese and a bit of ground pepper.  Serve immediately.  Leftovers do make a great cold pasta salad as well.