Ingredients:

1 pound Pasta
4 tablespoons extra-virgin olive oil
6 medium cloves garlic , pressed through garlic press or minced (3 tablespoons)
2 tablespoons lemon juice
1/2 teaspoon ground black pepper
salt
2 pounds broccoli , florets cut into bite-sized 1-inch pieces
4 ounces feta cheese , crumbled (about 3/4 cup)

Instructions:

Bring 4 quarts water to rolling boil, covered, in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to stockpot.

While pasta is cooking, combine 2 tablespoons oil, garlic, 1/2 teaspoon salt, and pepper in 12-inch nonstick skillet; cook, stirring constantly, over medium-high heat until fragrant, about 2 minutes.

Increase heat to high; add broccoli and 1/2 cup water, then cover and cook until broccoli begins to turn bright green, 1 to 2 minutes. Uncover and cook, stirring frequently, until water has evaporated and broccoli is tender, 3 to 5 minutes longer.

Add broccoli mixture, remaining 2 tablespoons oil, and lemon juice to pasta in stockpot; toss to combine. Serve immediately, sprinkling feta over individual servings.