4 broccoli crowns, cleaned and trimmed 6 cloves of thinly sliced garlic 4 tbsp. olive oil 1 lb. frozen cavatelli 1/2 c. grated pecorino Romano cheese (plus extra for serving) salt, red hot pepper flakes, onion and garlic powder to taste 1/2 c. chicken broth 1 c. reserved cooking water
Bring a large pot of water to a boil; add salt then cavatelli and cook according to package directions. (Reserve 1 c. of cooking water).
Heat olive oil in a large pot over medium heat and sauté garlic for 2-3 minutes until soft, but not brown.
Add broccoli and seasoning and continue cooking for 5 minutes until broccoli is soft, but not mushy.
Add 1/2 c. of chicken broth and cooking water to broccoli; cover and continue cooking for another 5 -7 minutes.
Drain cavatelli and mix with grated cheese. Gently toss broccoli with cavatelli.
Top with additional hot pepper flakes and grated cheese before serving.
