8 ounces short pasta, such as wagon wheels
4 cups fresh broccoli florets
12 cup roasted garlic clove, chopped
1 (2 1/4 ounce) can black olives, sliced
34 cup parmesan cheese, grated
2 tablespoons olive oil
Bring 2 1/2 quarts lightly salted water to a boil in a 4 1/2 quart or larger saucepan. When the water reaches a rapid boil, add the pasta and cook, uncovered, just until tender. About halfway through the pasta cooking time, add the broccoli and bring the water back to a boil. The broccoli should cook 4 to 5 minutes. Meanwhile, remove the peel from the roasted garlic and coarsley chop the cloves. Set aside. Drain the olives. Set aside. When the pasta and broccoli are done, drain them well and pour them into a 3 quart or larger serving bowl. Add the garlic and olives. Drizzle the olive oil over the pasta and sprinkle the cheese over it. Toss until the cheese is melted. Serve at once.