Broccoli and Rigatoni

INGREDIENTS:
2 heads Broccoli
1 Box Rigatoni
Fresh or jarred garlic
Olive Oil
Salt / Pepper
Italian Seasonings (if you like)
Parmesan cheese
Optional: Grape Tomatoes (halved), Marinated Artichokes

DIRECTIONS:
Put water on to boil

Chop the broccoli into nice bite sized pieces

In a skillet, heat olive oil and garlic over medium high heat (I use 3 heaping spoonfulls of garlic if I'm using it from a jar).

Sautee until garlic starts to brown a bit.

Add in broccoli. Season with S/P and seasonings of your choice. Turn down heat. depending on how you like your broccoli, you may want to add 1/2 cup of water before you turn the heat down. Cook until desired tenderness.

In the meantime, cook and drain rigatoni.

When broccoli is ready, mix it with the rigatoni in the big pot you cooked the pasta in. Add some more Olive Oil Salt & Pepper and you can also add in tomatoes or (and) artichokes if desired.

Hubby adds a packet of tuna fish to his plate for some protein.

Top with Parmesan.