Rigatoni & Broccoli

From:Jody Rutherfurd
Serves:4
  • 1 1/2 pound broccoli
  • 1 pound rigatoni
  • 1/2 cup extra virgin olive oil
  • 3 garlic cloves peeled and thinly sliced
  • salt
  • freshly grated parmesan

Trim broccoli ends and peel stalks. Quarter broccoli lengthwise and cut into 2" long pieces. Cook pasta in large pot of boiling salted water. 4-5 minutes before pasta is cooked, add broccoli. Drain when both al dente. Drizzle with olive oil, sprinkle with garlic, season with salt, toss. Serve with grated cheese.