Roasted Garlic Pasta Toss

Recipe Ingredients

4 cups	584g / 20oz	Broccoli florets
8 oz	227g	Rotelle pasta (wagon wheels)
2		Roasted garlic
1		Sliced black olives - (2 1/4 oz)
2 tablespoons	30ml	Extra-virgin olive oil
3/4 cup	109g / 3.8oz	Finely shredded Parmesan cheese - (3 oz)

Recipe Instructions

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.

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

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.

Yields 4 servings.

Source:
St. Louis Post-Dispatch - 10-19-1998 - By Beverly Mills, with Alicia Ross

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