Garlic broccoli pasta with tomatoes and cashews

This one was better than I thought it would be. We had all the ingredients and it looked like a good fast dinner, but it was actually very flavorful. The cashews were an afterthought, but definitely made the meal better!

1 lb pasta-we used spaghetti...it might have been prettier with farfalle
1 bunch broccoli
1/2 package grape tomatoes, cut in half
1/2 cup chopped cashews
2 tbsp olive oil
3 garlic cloves, thinly sliced
1/2 cup freshly grated romano cheese

Cook Pasta as directed.

Trim broccoli, coarsely chop.

Heat nonstick 12 inch skillet until hot. Add garlic, cook 2-3 minutes, stirring.

Add broccoli, 1/4 cup water into skillet. Cover and cook 8-10 minutes or until broccoli is meltingly tender, stirring occasionally. Add cashews in the last few minutes.

Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot, add tomatoes, romano, broccoli mix, and reserved cooking water. Toss until well mixed.














**Edited to add-I have made this dish a few times since, and if you want to add a little protein, cut up raw chicken into bite-sized pieces, coat in flour, and cook in a little bit of oil until done, then toss in with the rest of the dish. MMM!