Garlic Parmesan Broccoli Rotini

1 box (12 oz) uncooked tri-color rotini pasta
6 to 7 cups fresh broccoli florets, bite size
2 to 4 garlic cloves, minced fine or grated
1/2 cup grated fresh Parmesan cheese
2 Tbsp olive oil, divided
salt and black pepper to taste

Fill a large pot with water, add salt, and bring it to a boil, then add pasta and cook half the time recommended on package, then add the broccoli to the pasta water and continue cooking until the pasta is just al dente.
Ladle out at least 1 cup of cooking liquid into a bowl to reserve, then drain pasta-broccoli through a colander; set aside, keeping warm.
Put the pot you cooked the pasta in back on the stove over medium-high heat and add 1 Tablespoon of the olive oil and the garlic, stirring until garlic is fragrant.
Turn heat down to low and add the pasta-broccoli into the pot with the garlic.
Add the remaining 1 Tablespoon olive oil to the pot and toss to coat the pasta-broccoli well, then add the grated Parmesan cheese and toss again.
While stirring, add 1/2 cup of the reserved pasta cooking water and keep tossing until a little sauce forms. Add more reserved pasta water if you want the dish to be saucier.
Season with salt and pepper to taste and serve hot.
Serves 4.