Broccoli, Garlic and Cheese Pasta

Rosemary Coffman


This is from the Cornerstone Family Recipe book--a collection of recipes from Cornerstone Recovery in Houston. You can also use Romano or Asiago as a substitute for the parmesan.

pinch tips: How to Season and Care for a Cast Iron Skillet


1 lb
shaped pasta (corkscrew or penne works well)
1 bunch
broccoli (about 1 pound), cut into florets
1 clove
garlic, minced
3 Tbsp
extra virgin olive oil
1/2 c
parmesan, freshly grated (or romano or asiago )
salt and freshly ground pepper to taste

Directions Step-By-Step

Bring a large pot of lightly salted water to a boil. Add the pasta and boil vigorously for the recommended time. Four minutes before the pasta is done, add broccoli to water.
While pasta a broccoli cook, combine the garlic, olive oil, cheese, salt and pepper in a serving bowl.
Drain the pasta and broccoli and toss with the garlic mixture. Serve immediately.

About this Recipe

Course/Dish: Pasta Salads