Cool Penne Pasta with Pecorino Romano Cheese
from MouseMouseMouse

4 TB olive oil
4 cloves garlic, thinly sliced
4 cups steamed broccoli, coarsely chopped
1 cup chicken stock
Freshly ground black pepper, to taste
3/4 cup shredded Pecorino Romano
1 lb. penne pasta

Heat the olive oil over medium heat. Add the garlic and cook for 2 minutes until fragrant.

Add the steamed broccoli and saute for 1 minute.

Add the stock, raise the heat, and cook until the liquid is almost evaporated, stirring occasionally.

Bring 5 quarts of salted water to boil and cook the penne pasta until just done, and drain.

Toss the pasta with the broccoli sauce and season to taste with pepper.

Add the Pecorino Romano cheese, saving some for a topping.

Toss again and serve.

Serves 4

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