1 lb. rigatoni
1 bag frozen broccoli cuts (or fresh)
3/4-1 c. olive oil
6 cloves garlic, minced
Approx. 1/4 c. Romano &/or Parmesan cheese

Cook broccoli and rigatoni separately, al dente. Drain. On low heat, in large saucepan. Saute garlic in olive oil about 5 minutes. Add broccoli and rigatoni, salt to taste and grated cheese. Mix thoroughly and heat through. Serve.