Categories: Pasta

Ingredients

• Kosher salt
• 12 oz. medium pasta shells
• 6 1/2 cups broccoli florets
• 2 tbsp. olive oil
• 5 garlic cloves, roughly chopped
• 1/4 cup grated Pecorino Romano, plus more for serving
• Black pepper

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and broccoli at the same time and cook until the pasta is al dente as directed. Reserving about 1 cup of the water, drain the pasta and broccoli.

2. Return the pot to the stove and set over high heat. Add 1 tbsp. of the olive oil and the garlic. Cook, stirring, until golden brown, about 1 minute. Reduce the heat to low and add the pasta and broccoli. Add the remaining 1 tbsp. olive oil, the Romano, 1/2 tsp salt and pepper to taste. Stir well, smashing any large pieces of broccoli into smaller pieces. Add 1/2 cup of the reserved pasta water and stir, adding more as needed to loosen the sauce.

3. Divide among 6 pasta bowls and serve with additional grated cheese on the side, if desired.

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