Ingredients

• 3 cups dried penne or 3 cups fusilli (about 1/2 package)
• 1 broccoli
• 4 sun-dried tomatoes packed in oil (optional)
• 2 cloves garlic
• 2 cups grated cheddar cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Bring a large saucepan of water to a boil.

2. Add pasta and cook according to package directions, about 8 minutes.

3. Meanwhile, cut stems from broccoli.

4. Peel, then slice into thin rounds.

5. Slice sun-dried tomatoes into thin strips.

6. Mince garlic.

7. Place cheese in a large bowl.

8. Stir in sun-dried tomatoes and garlic.

9. When pasta has cooked 8 minutes, add broccoli stems and florets.

10. Cook until bright green and tender, about 2 minutes.

11. Ladle out about 1/2 cup pasta water and save.

12. Drain pasta and broccoli, then return to saucepan.

13. Place saucepan over medium-high heat.

14. Stir cheese mixture and pasta water until cheese melts and noodles are evenly coated, about 1 minute.

15. Taste, then add salt and pepper if you like.