Ingredients
1 large head of broccoli, florets removed (save stems for another use) or 1 bag of fresh broccoli florets
4 cloves of garlic minced
1/4 cup olive oil
16 ounces rigatoni or your favorite tubular pasta
Crushed red pepper to taste
Grated Asiago cheese.
Preparation
Begin by putting on a large pot of water to boil. Read package instructions for al dente pasta. When the water boils, add the pasta and minus 3 minutes on the timer. When the timer goes off, add the broccoli and reset for 3 minutes. In the meantime, heat the olive oil in a wide, flat bottomed pan. When hot, add the garlic and allow to sizzle but not brown. Add crushed red pepper and if pasta/broccoli isn’t cooked, remove the garlic and oil pan from the heat. Drain the pasta and broccoli well and toss with the oil in the flat pan until coated. Sprinkle with cheese and toss quicky. Serve immediately. Enjoy!
