Broccoli and Pasta

• 1 lb tubular pasta (shells, mezzi rigatoni, penne, rotini)
• 1 12 lbs broccoli, with stems removed and cut into bite size peices
• extra virgin olive oil
• 1 cup marsala wine (optional)
• romano cheese

1. Cook pasta in boiling water.
2. Drain well and set aside.
3. While pasta is cooking, steam broccoli florets until soft.
4. Cover the bottom of large skillet with oil.
5. Saute broccoli for 10 minutes.
6. Add more oil to prevent burning.
7. OPT> Add marsala wine and cook until evaporated.
8. Add pasta and fry until hot, about 5-10 minutes.
9. Serve with romano cheese.

tubular pasta, broccoli, extra virgin olive oil, marsala wine, romano cheese

Taken from www.food.com/recipe/broccoli-and-pasta-430429 (may not work)