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| 4 Tasse | Broccoli florets |
| 8 x ca. 30 g | Rotelle pasta; wagon wheels |
| 2 | Heads Roasted garlic |
| 1 Dose | Sliced black olives -; (2 1/4 oz) |
| 2 Esslöffel | olive oil extra virgin |
| 3/4 Tasse | Finely shredded Parmesan cheese -; (3 oz) |
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Bring 2 1/2 quarts of unsalted water to a boil in a covered 4 1/2-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
Alicia Ross
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy. Com
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