Roasted Garlic Pasta Toss

• 8 ounces short pasta, such as wagon wheels
• 4 cups fresh broccoli florets
• 12 cup roasted garlic clove, chopped
• 1 (2 1/4 ounce) can black olives, sliced
• 34 cup parmesan cheese, grated
• 2 tablespoons olive oil

1. Bring 2 1/2 quarts lightly salted water to a boil in a 4 1/2 quart or larger saucepan.
2. When the water reaches a rapid boil, add the pasta and cook, uncovered, just until tender.
3. About halfway through the pasta cooking time, add the broccoli and bring the water back to a boil.
4. The broccoli should cook 4 to 5 minutes.
5. Meanwhile, remove the peel from the roasted garlic and coarsley chop the cloves.
6. Set aside.
7. Drain the olives.
8. Set aside.
9. When the pasta and broccoli are done, drain them well and pour them into a 3 quart or larger serving bowl.
10. Add the garlic and olives.
11. Drizzle the olive oil over the pasta and sprinkle the cheese over it.
12. Toss until the cheese is melted.
13. Serve at once.

short pasta, fresh broccoli florets, garlic, black olives, parmesan cheese, olive oil

Taken from www.food.com/recipe/roasted-garlic-pasta-toss-379308 (may not work)