Broccoli and Garlic Penne
3/4 pound penne pasta
1 (12-ounce) package broccoli florets, about 5 cups
1/2 cup extra-virgin olive oil
6 cloves garlic, thinly slivered
1/2 cup freshly grated Parmesan cheese
Prepare penne according to package directions for al dente. Two minutes before penne is ready, add broccoli to pot. Drain, reserving 1/4 cup pasta water. Set aside.
Put olive oil in a large skillet over medium-high heat. When oil is warm, add garlic and cook until aromatic and it begins to color. Add drained pasta and broccoli and cook until coated with oil. Season generously with salt and pepper. If dry, add reserved pasta water, 1 tablespoon at a time. Transfer to serving bowl, top with Parmesan cheese and toss to combine.