Cavatelli and Broccoli 
Makes 8 servings 

3 small bunches broccoli, about 1 3/4 pounds total,
  trimmed and separated into florets
3 cloves garlic, minced
1/2 cup olive oil
1 1/2 pounds cavatelli pasta
1 teaspoon salt
1 teaspoon red pepper flakes
grated Parmesan cheese, optional
                   
1. In a large pot of boiling water, blanch broccoli for about
   5 mins. Drain, and set aside. 
2. In a large skillet, sauté garlic in oil over medium heat
   until lightly golden, being careful not to burn it. Add the
   broccoli. Sauté, stirring occasionally, for about 10
   mins. Broccoli should be tender yet crisp to the bite. 
3. Meanwhile, cook cavatelli in a large pot of boiling salted
   water until done. Drain, and place in a large serving bowl.
   Toss with the broccoli, and season with salt and hot pepper
   flakes. Serve with parmesan cheese.