Broccoli & Cheese Pasta Toss - cooking recipe

Ingredients

3 cups dried penne or 3 cups fusilli (about 1/2 package)
1 broccoli
4 sun-dried tomatoes packed in oil (optional)
2 cloves garlic
2 cups grated cheddar cheese
1/2 teaspoon salt
1/2 teaspoon black pepper

Preparation

Bring a large saucepan of water to a boil.
Add pasta and cook according to package directions, about 8 minutes.
Meanwhile, cut stems from broccoli.
Peel, then slice into thin rounds.
Slice sun-dried tomatoes into thin strips.
Mince garlic.
Place cheese in a large bowl.
Stir in sun-dried tomatoes and garlic.
When pasta has cooked 8 minutes, add broccoli stems and florets.
Cook until bright green and tender, about 2 minutes.
Ladle out about 1/2 cup pasta water and save.
Drain pasta and broccoli, then return to saucepan.
Place saucepan over medium-high heat.
Stir cheese mixture and pasta water until cheese melts and noodles are evenly coated, about 1 minute.
Taste, then add salt and pepper if you like.