| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | Post3 | 4 | servings |
INGREDIENTS
| 4 | c | Broccoli florets |
| 8 | oz | Rotelle pasta; wagon wheels |
| 2 | Heads Roasted garlic | |
| 1 | cn | Sliced black olives -; (2 1/4 oz) |
| 2 | tb | Extra-virgin olive oil |
| 3/4 | c | Finely shredded Parmesan cheese -; (3 oz) |
INSTRUCTIONS
Bring 2 1/2 quarts of unsalted water to a boil in a covered 4 1/2-quart or larger Dutch oven or soup pot. Rinse broccoli; drain well. When water reaches a rapid boil, add broccoli and pasta. Cook until noodles are firm-tender, about 8 minutes. Meanwhile, remove peel from roasted garlic; chop garlic coarsely. Set aside. Drain olives; set aside. When noodles and broccoli are done, drain. Pour into a 3-quart or larger serving bowl. Add garlic and olives. Drizzle olive oil over pasta; sprinkle with cheese. Toss until cheese melts. Serve at once. Yields 4 servings. Recipe Source: St. Louis Post-Dispatch - 10-19-1998 By Beverly Mills, with Alicia Ross Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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