Serves: 8
Total Calories: 362

1 (1-pound) package dry bow tie pasta
4 cups broccoli florets, cut small
4 cloves garlic, sliced
1/4 cup olive oil, divided
1 cup grated Romano cheese

Boil farfalle pasta in lightly salted water for 8–10 minutes, until al dente. Drain, reserving 1/4 cup pasta water.

Steam broccoli 5 minutes, or until tender. Sauté garlic in 1 tablespoon heated oil in skillet for 1 minute, or until golden brown.

In a bowl, combine pasta, reserved pasta water, broccoli, garlic, remaining oil, and cheese. Toss well. Season with salt and pepper to taste and toss again.

Nutritional Facts:

Serves: 8
Total Calories: 362
Calories from Fat: 100

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