Ingredients Jump to Instructions ↓

  1. 4 cups 584g / 20oz Broccoli florets

  2. 8 oz 227g Rotelle pasta (wagon wheels)

  3. 2 Roasted garlic

  4. 1 Sliced black olives - (2 1/4 oz)

  5. 2 tablespoons 30ml Extra-virgin olive oil

  6. 3/4 cup 109g / 3.8oz Finely shredded Parmesan cheese - (3 oz)

Instructions Jump to Ingredients ↑

  1. Bring 2 1/2 quarts of unsalted water to a boil in a covered 4 1/2-quart or larger Dutch oven or soup pot. Rinse broccoli; drain well. When water reaches a rapid boil, add broccoli and pasta. Cook until noodles are firm-tender, about 8 minutes.

  2. Meanwhile, remove peel from roasted garlic; chop garlic coarsely. Set aside. Drain olives; set aside.

  3. When noodles and broccoli are done, drain. Pour into a 3-quart or larger serving bowl. Add garlic and olives. Drizzle olive oil over pasta; sprinkle with cheese. Toss until cheese melts. Serve at once.

  4. Yields 4 servings.


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