Pasta And Broccoli

• 1 1/2 lb. medium pasta shells
• Italian olive oil (enough to cover the bottom of the pan)
• 1 head fresh broccoli, cut up in bite-size pieces
• 3 qt. water
• 6 garlic cloves, cut up
• salt (to taste)
• pepper (to taste)
• garlic powder (to taste)
• parsley (to taste)
• 1 tsp. oregano

1. In a six-quart pan, saute the garlic in oil at medium heat for one minute (not until golden).
2. In a separate pan, cook the broccoli in three quarts of water for 5 or 6 minutes.
3. Remove the broccoli from the water.
4. Take the water from the broccoli and pour it into the pan that has the garlic and olive oil.
5. Season the water with salt, pepper, garlic powder, parsley and oregano.
6. Put the broccoli in the pan and cook again at medium to low heat for 30 minutes.
7. At that point, start cooking the pasta in salted water in a separate pan.
8. Cook both for 15 minutes (the pasta will be al dente).
9. Drain the pasta.
10. Pour the broccoli and broth over the pasta and serve.
11. Serves eight.

pasta shells, italian olive oil, broccoli, water, garlic, salt, pepper, garlic, parsley, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=383184 (may not work)