| 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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