Instructions: Bring large pot of salted water to boil and cook shells according to package directions until al dente, about 13 minutes.

Meanwhile, heat large heavy-bottomed skillet over medium heat. Add 1/4 cup oil. When heated, add broccoli and garlic and saute, stirring often, until broccoli is bright green and crisp-tender, about 6 to 8 minutes.

When broccoli has absorbed oil and is no longer pale green and raw, season with freshly ground pepper to taste. Halfway through cooking, pour 1/4 cup pasta water into skillet to steam broccoli.

Drain pasta and top with broccoli, grated cheese, a drizzle of extra-virgin olive oil and red pepper flakes, if desired.

This recipe yields 2 servings.

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