Linguine With Broccoli & Cherry Tomatoes - cooking recipe

Ingredients

1 lb linguine or 1 lb fettuccine
2 tablespoons extra virgin olive oil
4 cloves garlic, thinly sliced
1/2 teaspoon hot pepper flakes (or more)
4 cups fresh broccoli florets or 4 cups frozen broccoli florets
2 cups cherry tomatoes, halved (8 oz)
1/4 cup flat leaf parsley, chopped
salt and pepper
1/4 cup asiago cheese, shredded (as a change from paramesan)

Preparation

Cook pasta until tender, about 8 minutes.
Meanwhile, cook garlic and pepper flakes in oil over med heat for 2 minutes Add broccoli, cover and cook 4 minutes.
Add tomatoes, stir fry for 3 minutes.
Add parsley, salt and pepper.
Drain pasta reserving 3/4 cup of cooking water.
Combine broccoli mixture and pasta.
Toss to coat adding enough water to moisten.
Serve with Asiago cheese.