There was a point in my life that I was a dedicated vegan. It lasted a good four years and I was probably the healthiest I ever was but I was in a part time job and was able to commit the time to making fresh, tasty, nutrient dense foods.
As I fell into the fast paced world of full time jobs, school aged kids and messy houses, my commitment waned and I had resorted to quick meals.

This particular recipe had survived the “change of life” due to its simplicity, flavor and my children’s desire to eat it. By cooking the broccoli with the pasta the flavors all get infused, the shell pasta becomes little cup holders of deliciousness and the broccoli medallions gives an added texture that is surprisingly delightful.

Prep time: 10 minutes
Cook time: 15 minutes

1 bunch of broccoli
2 tablespoons olive oil
3 small to median cloves of garlic
Shell pasta or Barilla Collezione shell pasta.
Salt to taste

Start a large pot of water to boil.
Cut of the heads off the broccoli and peel the tough outer skin of the stems (with either a peeler or a knife) cut the stems to create disks/medallions and throw in the pot.
Next, chop the broccoli heads into small bite size pieces and throw in pot with the stems.
When the water begins to boil and the broccoli has taken on a slightly brighter hue, add the pasta in to the pot as well, stirring occasionally to ensure nothing sticks.
Follow manufacturers directions for time cooked (personally, I like al dente)
While its cooking, take two to three garlic cloves, peel off outer layer and smash with the flat of your chopping knife the chop into tiny pieces.
As pasta finishes cooking, get a large measuring cup and reserve about one cup of the water that the pasta/broccoli mixture cooked in. Set aside. Then drain pasta and return to pot.
Heat olive oil in pan and add garlic. When the garlic just starts to really sizzle, turn off heat. Cooking too long can create a slightly bitter taste.
Pour over pasta and add the reserved cup of water. Season with salt and Stir well.
Serve with some shredded Parmesan.

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