Roasted garlic pasta toss
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Broccoli florets |
| 8 | ounces | Rotelle pasta; wagon wheels |
| 2 | Heads Roasted garlic | |
| 1 | can | Sliced black olives -; (2 1/4 oz) |
| 2 | tablespoons | Extra-virgin olive oil |
| ¾ | cup | Finely shredded Parmesan cheese -; (3 oz) |
Directions
Bring 2½ quarts of unsalted water to a boil in a covered 4 ½-quart or larger Dutch oven or soup pot. Rinse broccoli; drain well. When water reaches a rapid boil, add broccoli and pasta. Cook until noodles are firm-tender, about 8 minutes. Meanwhile, remove peel from roasted garlic; chop garlic coarsely. Set aside. Drain olives; set aside. When noodles and broccoli are done, drain. Pour into a 3-quart or larger serving bowl. Add garlic and olives. Drizzle olive oil over pasta; sprinkle with cheese. Toss until cheese melts. Serve at once. Yields 4 servings.
Recipe Source: St. Louis Post-Dispatch - 10-19-1998 By Beverly Mills, with Alicia Ross
Formatted for MasterCook by Susan Wolfe - vwmv81a@...
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