I was craving something on the lighter side for dinner last night and I found this recipe from My Big Fat Mediterranean Food Blog that I had bookmarked a while ago. Its super easy to put together and that is exactly what I needed! I used fresh broccoli instead of frozen, because I had some in the fridge to use up. Once again, it made a lot, so we ended up with some lunch for tomorrow since I don't think this would freeze well for future meals!
5 Garlic Cloves, smashed
1/3 cup EVOO
1 large head Broccoli, cut into florets
1/4 teaspoon Red Pepper Flakes
1/3 cup Grated Parmesan
1 pound Pasta
Cook pasta in a large pot. With 8 minutes left to spare, put the broccoli florets into the water. Boil until the pasta is al dente. Drain, reserving 1 cup of cooking water. Meanwhile, sautee garlic in olive oil until golden. Add the pepper flakes, salt, and pepper and sautee for about 30 seconds more. Add the broccoli, pasta, and resrved cooking liquid and stir until combined. When water has evaporated, add the cheese and stir until melted. Serve hot and top with more cheese.