2 tbsp. olive oil
2 cloves garlic, thinly sliced
1 c. George Washington Golden seasoning & broth
1 heaping tbsp. seasoned bread crumbs
Florets from 1 head broccoli
1 lb. rigatoni pasta, cooked
Romano cheese (pecarino is good)

Blanch broccoli florets in boiling water for 3 minutes.

1. In a large saute pan, heat the olive oil over medium heat. Add the garlic and saute until golden, approximately 2 minutes. Add the George Washington broth and the bread crumbs to thicken the sauce. Mix well.

2. Add the broccoli florets and the cooked rigatoni and toss to coat with the sauce.

3. Serve with grated Romano cheese. This can be cooked the day before serving. Mix and put in a casserole, adding a sprinkling of cheese as you layer the pasta and broccoli. Refrigerate. Add another cup of George Washington broth, pour over all and heat in low to moderate oven. Sprinkle cheese on top before serving.