Penne Pasta Salad with Shaved Parmigiano-Reggiano

• 6 oz. penne rigate pasta
• 2 cups broccoli florets
• 9 cloves garlic, minced (3 Tbs.)
• 3 Tbs. olive oil
• 1/2 red jalapeno chile, seeded and chopped (1 Tbs.)
• 10 fresh red or yellow grape tomatoes, halved
• 1 oz. shaved or crumbled Parmigiano-Reggiano cheese

1. Cook pasta in large pot of boiling salted water 8 minutes.
2. Add broccoli, and cook 1 minute more.
3. Drain, reserving 1/4 cup cooking water.
4. Return pot to stove, and heat oil over medium heat.
5. Saute garlic in oil 1 minute.
6. Add jalapeno, and cook 30 seconds.
7. Stir in pasta mixture, tomatoes, and reserved cooking water.
8. Transfer to large serving bowl, and season with salt and pepper, if desired.
9. Cool to room temperature, and top with cheese.

penne rigate pasta, broccoli florets, garlic, olive oil, red jalapeno chile, fresh red, cheese

Taken from www.vegetariantimes.com/recipe/penne-pasta-salad-with-shaved-parmigiano-reggiano/ (may not work)