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Broccoli & Pasta Gemma

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  • Special: Vegetarian
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  • 2 bunches broccoli (2-2 1/2 lbs.) or 4 bunches broccolini
  • 2 cups short pasta (penne, fusili, farfalle)
  • 6 garlic cloves, or to taste, chopped
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 cup Locatelli romano cheese, grated
  • Salt, pepper and red hot pepper flakes to taste


Put a large pot of water on to boil. Cut broccoli into flowerets. Once boiling, add pasta and cook according to package directions. Steam broccoli to a crisp/tender state. Drain both well and place in a shallow serving dish.

(While pasta cooks) In a small skillet add olive oil and garlic and cook until light golden brown. Watch carefully and do not burn. Pour olive oil and garlic over pasta, sprinkling with salt, peppers and cheese. Toss gently and serve.


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