Pasta Cook 12 oz penne pasta in lightly salted boiling water and pkg directs. Add two 12-oz bags fresh broccoli florets 5 min before pasta is done. Drain; return to pot.
Meanwhile sauté 1 Tbsp minced garlic and 1 pt grape tomatoes in 1 Tbsp olive oil until hot. Add 1 cup chicken broth and bring to a boil; add to pasta pot.
Add 6 oz ricotta salata (or Feta cheese), and 1/3 cup mixed olives; toss to mix.
Focaccia Bread Heat oven to 375F. Lightly coat a baking sheet with nonstick spray. Unroll 10-oz refrigerated pizza crust on baking sheet. Sprinkle with 1/2 Tbsp olive oil, then 1 Tbsp grated parmesan cheese and ½ tsp rosemary. Fold in half; repeat sprinkling. Bake 12 min or until browned.
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