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3 cloves garlic
2 tbsp. olive oil
1 bunch broccoli, broken into bite-size pieces
1 tbsp. fresh thyme leaves
2 tbsp. pinenuts
2 oz. crumbled feta cheese
4 c. uncooked garden rotelle pasta (the green, orange, and white kind)

Peel and mince the garlic and saute it in the olive oil in a large skillet for a few minutes to flavor the oil. Add the thyme and broccoli pieces and stir fry just until the broccoli colors, about a minute or 2; the broccoli should still be crisp, so don't let it wilt. Cook the pasta.

Now you have to let everything cool to room temperature. After the pasta and broccoli mixture are room temperature, mix them together and add the cheese and pinenuts. Mix well. This can be eaten at room temperature or refrigerated, depending upon individual taste. Serves about 4 people as a meal or 6 to 8 people as a side dish.

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