Broccoli with orecchiette
Instructions:
- Broccoli, a cruciferous vegetable, contains significant amounts of vitamins A and C, as well as calcium, iron, and riboflavin.
- 8 ounces orecchiette (ear-shaped pasta)
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- 1 bunch (about 1 1 / 2 pounds) broccoli, stalks peeled and trimmed, stalks and florets roughly chopped
- 1 teaspoon coarse salt
- Freshly ground black pepper
- 2 tablespoons freshly grated Pecorino
- Romano cheese
- Bring a large stockpot of water to a boil. Add the pasta, and cook until al dente, stirring occasionally to keep the pasta from sticking, about 8 minutes. Transfer to a colander to drain, reserving 1 / 2 cup cooking liquid. Set the pasta aside.
- Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the garlic; saute until golden, stirring to avoid burning, about 2 minutes. Add the broccoli and reserved cooking liquid; cook, stirring, until the broccoli is tender and bright green, about 3 minutes. Add the salt, and season with pepper. Remove from heat.
- Add the reserved pasta to the pan, and toss well to coat. Transfer to 4 serving bowls; drizzle each with 1 / 2 teaspoon olive oil, and garnish each serving with 1 1 / 2 teaspoons grated cheese.