This came from the Washington Post on Nov. 3, 2010:
Simple pasta dishes with vegetables seem right for busier pre-holiday weeknight meals. This dish is a good example. Chopped garlic is slow-cooked in olive oil with crushed red pepper flakes while the pasta cooks. In the last few minutes, chopped broccoli is added to the garlic mixture and steamed with white wine. The broccoli is cut small, so it cooks in just a few minutes.
For this dish, I like to use conchiglie pasta; its shell shape allows the individual pieces of pasta to capture and hold bits of the garlic and broccoli.