Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::6
Ingredients
1 (8 ounce) package rotini or farfalle pasta
1 (12 ounce) bag broccoli florets, cut into bite-size pieces
¼ cup olive oil
4 teaspoons minced garlic
½ teaspoon red pepper flakes
½ cup finely shredded Romano cheese
2 tablespoons finely chopped fresh flat-leaf parsley
¼ teaspoon ground black pepper
salt to taste
Directions
Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 11 minutes; drain and return to pot.
While the pasta cooks, place a steamer insert into a saucepan and fill with water, just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
Heat olive oil in a small saucepan over medium heat; cook and stir garlic and red pepper flakes until garlic is fragrant, 1 to 3 minutes. Add garlic mixture and broccoli to pasta; gently toss to coat.
Add cheese, parsley, black pepper, and salt; toss to combine.