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Broccoli, garlic, and olive oil add nutrients to a dish of pasta that's easy to whip up on a busy weeknight.

Martha Stewart Living, April 2002

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Credit: Richard Gerhard Jung

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Servings:
4
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Ingredients

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For the Garnish
For the Seasoning

Directions

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  • Bring a large stockpot of water to a boil. Add 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 pasta aside.

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  • Heat 1 teaspoon olive oil in a large skillet over medium heat. Add garlic; saute until golden, stirring to avoid burning, about 2 minutes. Add broccoli and reserved cooking liquid; cook, stirring, until broccoli is tender and bright green, about 3 minutes. Add the salt, and season with pepper. Remove from heat.

  • Add reserved pasta to pan, and toss well to coat. Transfer to four serving bowls; drizzle each with 1/2 teaspoon olive oil, and garnish each serving with 1 1/2 teaspoons grated pecorino cheese.

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