INGREDIENTS
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1 lb fresh broccoli florets, cut into bite-size pieces (see NOTES)
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8 oz penne or any tubular pasta
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1/4 cup olive oil
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2 tbs grated Parmesan or Romano cheese
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4 cloves garlic, minced
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1/2 cup shredded Parmesan
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1 cup reserved pasta water
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⅛ tsp crushed red pepper
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Salt & pepper to taste