Broccoli with Orecchiette

• 8 ounces orecchiette (ear-shaped pasta)
• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, minced
• 1 bunch (about 1 1/2 pounds) broccoli, stalks peeled and trimmed, stalks and florets roughly chopped
• 1 teaspoon coarse salt
• Freshly ground black pepper
• 2 tablespoons freshly grated Pecorino Romano cheese

1. Bring a large stockpot of water to a boil.
2. Add the pasta, and cook until al dente, stirring occasionally to keep the pasta from sticking, about 8 minutes.
3. Transfer to a colander to drain, reserving 1/2 cup cooking liquid.
4. Set the pasta aside.
5. Heat 1 teaspoon olive oil in a large skillet over medium heat.
6. Add the garlic; saute until golden, stirring to avoid burning, about 2 minutes.
7. Add the broccoli and reserved cooking liquid; cook, stirring, until the broccoli is tender and bright green, about 3 minutes.
8. Add the salt, and season with pepper.
9. Remove from heat.
10. Add the reserved pasta to the pan, and toss well to coat.
11. Transfer to 4 serving bowls; drizzle each with 1/2 teaspoon olive oil, and garnish each serving with 1 1/2 teaspoons grated cheese.
12. (Per serving)
13. Calories: 284
14. Fat: 5g
15. Cholesterol: 4mg
16. Carbohydrate: 49g
17. Sodium: 801mg
18. Protein: 12g
19. Fiber: 5g

orecchiette, extravirgin olive oil, garlic, broccoli, coarse salt, freshly ground black pepper, freshly grated pecorino romano cheese

Taken from www.epicurious.com/recipes/food/views/broccoli-with-orecchiette-392521 (may not work)