| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Dutch | Pasta, Vegetables, Garlic | 4 | Servings |
INGREDIENTS
| 1 | Bunch of fresh broccoli | |
| 6 | lg | Cloves of garlic |
| 1 | c | Olive oil |
| 1 | tb | Garlic powder |
| 1 | ts | Salt |
| 1/4 | c | Romano cheese (grated) |
| 1 | lb | Cooked macaroni |
INSTRUCTIONS
1. Cut each group of broccoli in half. Trim the tough outside layer of the bottom half off and discard. Slice tops and bottoms lengthwise, and then chop into small pieces (slice and dice). 2. Peel and chop garlic cloves into tiny pieces. 3. Heat oil in large dutch oven and when very hot add the garlic. Cook garlic about 5 minutes. Then add the brocolli. Cover and cook until tender, over low flame, about 25 to 30 minutes. 4. Add garlic powder, salt and romano cheese (add more to taste). Cook another 5 minutes. 5. Cook one pound of macaroni according to package directions. Drain. 6. Place macaroni in a large bowl. Pour brocolli and oil mixture over macaroni. Mix well. Sprinkle more romano cheese over top. Serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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