Quick Broccoli with Pasta Serve this fast and healthful dish with crusty Italian bread and a simple, light red such as a dolcetto or a barbera. Makes 4 servings.
	Ingredients: 1 large bunch broccoli, about 1-1/2 pounds 2-1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 pound ziti or other short pasta 2 ounces sun-dried tomatoes (not the oil-packed variety) 20 black olives (oil-cured preferred), pitted and quartered 2 tablespoons olive oil 1/4 teaspoon hot pepper flakes 1/2 teaspoon grated lemon rind 1/2 cup freshly grated Romano cheese, plus more for passing at the table
	Instructions: 1. Put on a pot with at least 4 quarts of water and a teaspoon of salt to boil. 2. Peel broccoli stems and cut sticks about 2 inches long, 1/4 inch thick. 3. Separate into florets. 4. Rinse in a colander. 5. When water comes to a boil, add broccoli and cook, covered, about 5 minutes or until just tender. 6. Using a skimmer or strainer, remove broccoli to a wok or large skillet. 7. Season with 1/4 teaspoon each salt and pepper. 8. Cover and keep warm. 9. Add another teaspoon of salt to the pot of water and return to a boil. 10. Cook pasta 5 minutes, add tomatoes and cook about 3 to 4 minutes more or until pasta is al dente. 11. Drain well, reserving a few tablespoons of cooking water, and add to the broccoli. 12. Heat wok over low flame and add olives, oil, hot pepper flakes, lemon rind, remaining 1/4 teaspoon each of salt and pepper, and reserve cooking water. 13. Toss well but gently. 14. After a few minutes, toss with cheese and spoon onto individual soup plates. Pass additional cheese at the table. Cooking Tip Use the above method for cooking other vegetables that will be mixed with pasta, such as asparagus and hearty greens like kale.

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