This recipe is from the post: Penne with Fresh Broccoli and Garlic.

(Makes 6 Servings)

1 1b. penne pasta, preferably whole wheat
2 lbs. fresh broccoli, washed, florets cut into bite-sides pieces (save the large stalks for soup stocks or compost)
10-12 large cloves of fresh garlic, peeled and cut cross-wise into thin slices
1/3 cup extra virgin olive oil + 1 Tablespoon
2 Tablespoons unsalted butter
Kosher salt and fresh ground black pepper
Grated Parmigiano Reggiano cheese for serving

Bring a large pot of water to a boil and add the broccoli. Cook for about 2-3 minutes, then remove the broccoli with a slotted spoon to a colander to drain, and rinse with cold water to stop the cooking process. Pat the broccoli dry with a paper towel. Bring the large pot of water you used for the broccoli back to a boil, add a heaping tablespoon of salt and the penne. Cook the pasta according to package directions until al dente, drain, return to the empty pot and toss with 1 Tablespoon of olive oil.

While the pasta is cooking, heat the 1/3 cup of olive oil in a large deep-sided skillet over medium heat. Add the garlic and cook, shaking the pan, until the garlic is just beginning to brown around the edges, about 2-3 minutes. Add the drained broccoli to the pan, season with a little bit of salt and a lot of fresh ground black pepper and cook, stirring or shaking, until the broccoli is tender and the garlic is a golden brown, about 4 minutes. Add the drained and oiled pasta to the pan with the broccoli, reduce the heat to medium low and stir gently to combine. Add the 2 Tablespoons of butter and allow the pasta to warm while the butter melts, stirring gently. When the butter has melted and the pasta is heated through, taste and add more pepper or salt if needed. Serve, passing the freshly grated Parmesan cheese and the pepper mill.