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  • ½ pound dried whole wheat bow-tie or spiral-shaped pasta
  • 5 tablespoons extra-virgin olive oil, plus more if necessary
  • 1 tablespoon minced garlic (around 5 garlic cloves)
  • ¼ teaspoon crushed red pepper flakes
  • 1½ pound broccoli (about 4 medium, tightly packed florets), chopped into small, bite-sized pieces
  • Sea salt or kosher salt
  • ½ cup oil-packed sun-dried tomatoes, drained and chopped
  • 2 to 3 ounces goat cheese, crumbled while still cold (around ½ cup)
  • ⅓ cup coarsely grated Parmigiano-Reggiano (or Parmesan)
  • 15 pitted kalamata olives, chopped (optional)
  • ½ small lemon, juiced
  • optional add-ins: 2 cups or 1 can cooked chickpeas, drained, and/or a couple handfuls of baby arugula (great with leftovers)
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