Pasta With Virgin Broccoli - cooking recipe

Ingredients

1 1/2 lb. tender broccoli
salt
2 cloves garlic, sliced very thin
1 lb. imported dried penne rigate
1/2 c. extra-virgin olive oil
freshly ground pepper
freshly grated Parmesan cheese

Preparation

Trim tough ends of broccoli and peel stalks.
Quarter broccoli lengthwise and cut into 2-inch long pieces.
Cook broccoli in big pan of salted, boiling water.
When broccoli is just tender, lift out of water with strainer or slotted spoon, letting excess water drain back into pan.