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.


★★★★★ 1 vote


  • 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

How to Make Broccoli, Garlic and Cheese Pasta


  1. 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.
  2. While pasta a broccoli cook, combine the garlic, olive oil, cheese, salt and pepper in a serving bowl.
  3. Drain the pasta and broccoli and toss with the garlic mixture. Serve immediately.

Printable Recipe Card

About Broccoli, Garlic and Cheese Pasta

Course/Dish: Pasta Salads

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