Martha Stewart's One-Pot Pasta - Boil Penne pasta for 6 minutes less than al dente; add broccoli florets, and cook until Penne is al dente. Drain; return to the pot, and toss with a couple of crushed garlic cloves, some olive oil, the zest and juice of a lemon, salt and pepper, and plenty of parmesan cheese.
Garlic-Roasted Asparagus: What makes this different than other roasted asparagus recipes? The irresistible addition of garlic slices, which mellow and sweeten as they bake. *1 1/2 pounds fresh asparagus spears *2 cloves garlic, thinly sliced *2 tablespoons olive oil *1/4 teaspoon salt *1/4 teaspoon ground black pepper