Yields: 4 Servings
3 cups dry pasta (I used mini penne)
4 tbsps. extra virgin olive oil
2 large cloves sliced fresh garlic
4 cups of broccoli florets
1/4 cup shredded mozzarella
1/4 tsp. freshly ground black pepper
1/2 tsp. kosher salt
Step 1: Bring a large pot of water to a boil (add a healthy pinch of salt to flavor the pasta). Then take out a large skillet and heat up the olive oil to a just shy of medium temperature.
Step 2: Slice the garlic thinly and then add to the skillet, at the same time add your pasta to your boiling water (keep an eye and make sure the garlic doesn't turn brown (burn)). Then add the broccoli florets stirring to insure even cooking.
Step 3: Cook the pasta to aldente (the pasta will finish cooking in the skillet) and drain leaving a small amount of the pasta water (3-4 tbsps.), add the pasta to the skillet. Continue to toss for 3 more minutes, add the kosher salt freshly ground pepper.
Step 4: Plate each serving with a pile of shredded mozzarella on top, enjoy!