Broccoli Pasta Casserole

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Broccoli Pasta Casserole

 

2-1/2 lb. fresh broccoli

2 garlic cloves, minced

1/3 cup extra virgin olive oil or vegetable oil

1 TB butter or stick margarine

1 tsp. salt

1/4 tsp. ground black pepper

Pinch cayenne pepper

8 oz. linguine or thin spaghetti, cooked and drained

Grated Romano or Parmesan cheese

 

Cut florets and tender parts of broccoli stems into bite-size pieces.

 

In a large skillet, saute broccoli with garlic, oil, butter, salt, pepper and

cayenne over

medium heat for about 10 minutes or until just tender, stirring frequently.

 

Place hot pasta in a serving dish; top with the broccoli mixture. Sprinkle

with cheese. 

 

Yield:  4 to 6 servings.