Broccoli, Garlic and Rigatoni for Two

• 13 lb rigatoni pasta, asta
• 1 cup broccoli floret (tops)
• 2 tablespoons parmesan cheese
• 2 teaspoons olive oil
• 2 teaspoons minced garlic
• fresh ground black pepper, to taste

1. Fill a large pot 3/4 full with water and bring to a boil.
2. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions.
3. Drain the pasta thoroughly.
4. While the pasta is cooking, in a pot fitted with a steamer basket, bring 1 inch of water to a boil.
5. Add the broccoli, cover and steam until tender, about 10 minutes.
6. In a large bowl, combine the cooked pasta and broccoli.
7. Toss with Parmesan cheese, olive oil and garlic.
8. Season with pepper to taste.
9. Serve immediately.

rigatoni pasta, broccoli floret, parmesan cheese, olive oil, garlic, fresh ground black pepper

Taken from www.food.com/recipe/broccoli-garlic-and-rigatoni-for-two-117868 (may not work)