• In large pot, bring water to a boil and then add (one 8.8oz box) of pasta -- cook per package instructions. Note: if you're using Banza brand - it seems to cook faster than Barilla. I suggest rinsing the noodles a minute or more before suggested cook time. Know your stove!
• Rinse the noodles under cold running water, drain and add to your bowl or Corning ware. (I typically need 1 large and 1 medium Corning ware containers). Mix in the olive oil, white wine vinegar, and seasonings to coat and set aside.
• While the pasta is cooking: Cut your fresh broccoli to your liking, or unpack your frozen broccoli into a steamer or to a pot with 1 inch of water and a steamer insert.

  Cook for about 4 minutes, strain, and add to the pasta. Note: when I use frozen broccoli cuts, I will sometimes cut the broccoli into smaller pieces after I'm done cooking it. For a softer veggie, steam a bit longer.
• While the broccoli is cooking: (see a time-saving trend here? #timers) slice your olives to your liking. I prefer two cuts short-wise into 3 small pieces, or long-wise in half.

  Wash, core, and cut up your bell pepper (I prefer mine diced). Add the peppers and olives to your pasta and toss together.
• Sprinkle the 2oz of grated Pecorino or crumbled goat cheese on top, or mix into the pasta. The MAIN dish is now complete!

Side

• Toast the bread and brush with olive oil. Then, spread the goat cheese on, or sprinkle grated pecorino cheese on top.

  If you want to melt the cheese after toasting the bread (and you don't have a toaster oven), simply place the cheese bread into a pan, cover with a lid and cook on very low heat until ready.