Pasta with Garlicky Broccoli and Cherry Tomatoes

• 1 pound pasta, linguine or fettuccine, prefer whole wheat
• 1 1/2 tablespoons olive oil or canola oil
• 6 cloves garlic or to taste, thinly sliced
• 1/4 teaspoon cayenne pepper or to taste
• 4 cups broccoli florets fresh or frozen
• 2 cups cherry tomatoes halved, about 8 ounces
• 4 tablespoons italian parsley freshly chopped
• 1 x salt and black pepper to taste
• 4 tablespoons asiago cheese or parmesan

1. Bring a large pot of salted water into boil, cook pasta until tender but firm, 7 to 9 minutes.
2. Drain and return to pot, reserving 3/4 cup of the cooking liquid.
3. Meanwhile, in large skillet, heat oil over medium heat, cook garlic and cayenne pepper, stirring often, until light golden, 1 to 3 minutes.
4. Stir in broccoli, cover and cook for about 5 minutes.
5. Stir in tomatoes, cook until broccoli is tender-crisp, 2 to 4 minutes.
6. Sprinkle parsley, salt and pepper to taste, toss to well combine.
7. Toss broccoli mixture into pasta, adding enough of the reserved cooking liquid to moisten.
8. Sprinkle cheese on top and serve.

pasta, olive oil, garlic, cayenne pepper, broccoli florets, tomatoes, italian parsley, salt, asiago cheese

Taken from recipeland.com/recipe/v/pasta-garlicky-broccoli-cherry--51810 (may not work)