Title: Roasted Garlic Pasta Toss
Categories: Post3
Yield: 4 servings

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)

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

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