Broccoli And Blue Cheese Tossed Orecchiette Skillet

1 cup dried orecchiette, uncooked
2 Tbsp extra-virgin olive oil
2 cups broccoli, florets only
1/2 cup crumbled blue cheese
1 lemon, zested

Cook pasta according to package directions.
Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil and add the broccoli and cook, stirring occasionally, until crisp-tender.
Check pasta, and when it is al dente, drain it through a colander, then immediately add the pasta to the skillet with the broccoli.
Remove the skillet from the burner and drizzle with the remaining 1 tablespoon olive oil.
Add the lemon zest and blue cheese to the skillet and toss to combine well.
Serve warm out of the skillet or turn out into a large pasta bowl and serve warm at the table.
Makes 2 servings, but can easily be doubled or tripled.
You can choose any pasta if you don't have orecchiette.