¼ to ½ cup shredded parmesan cheese (powdered won't taste as good here)
Instructions
Get a few heads of Broccoli, and break them into bite sized pieces.
Fill a large pan ¾ full of water, and bring to a boil. Add a few splashes of salt, then toss in the broccoli florets. Cook for just a few minutes, long enough for the florets to green up, and the water to turn a light chartreuse.
Scoop out the florets, and add the pasta - I like penne, but anything bite-sized will work. Cook the pasta until it's al dente.
In a large skillet, drizzle in the olive oil, and some minced garlic - I usually go for about 3-4 cloves - and let it start to get golden, then add in the cooked broccoli florets.
Grind some pepper over the broccoli, and then add in the cooked pasta.
Next, add a few pats of butter to the sides of the mixture, letting it melt down into it... mmm, butter...
Toss the mixture around to get everything well-mixed.
Turn off the heat, and sprinkle a good ¼ to ½ cup of parmesan over the pan, let it melt a bit, then stir it in.
Recipe by Cook Like A Guy at https://www.cooklikeaguy.com/broccoli-stuff/