This is pasta short-order cooking---Fifteen minutes maximum--and very tasty. This is from the New Basics Cookbook, scanned in, and hand edited.


1 Pound Penne
2 heads broccoli
1/4 cup extra virgin olive oil*
10 large cloves garlic, chopped
Freshly ground black pepper, to taste
2 tablespoons butter*
1/2 cup freshly grated Parmesan cheese
1 tsp fennel seeds crushed
1/4 tsp red pepper flakes

* See low fat option below


1. Bring a large pot of water to a boil. Add the penne, and cook
at a rolling boil until the pasta is just tender. Drain, rinse
under cold water, and reserve.

2. Cut the broccoli florets into fairly small pieces.  Reserve the
stems for another use. Bring a large saucepan of water to a boil.
Add the broccoli, and simmer for 2 minutes. Drain, rinse under cold
water, reserve.

3. Pour the oil into a large skillet, and heat over medium heat
until it begins to ripple, about 1 minute.  Add the chopped garlic
and cook, shaking the pan, until the garlic begins to brown around
the edges, another minute.

4. Add the broccoli to the skillet, stir well, sprinkle with
black pepper, red pepper flakes and fennel, and cook 2 minutes
longer, shaking the skillet.

5. Add the butter and penne to the broccoli and cook, stirring
often, until the penne is well mixed with the broccoli, oil, and
garlic and the mixture is hot--3 to 4 minutes.

6. Place in a serving dish, sprinkle with the Parmesan cheese, and
serve immediately. Pass the pepper mill.

8 portions

*** Low Fat Option ***

Reduce the olive oil to two tablespoons, and eliminate the butter
altogether.  If this is too dry for your taste, add 1/2 cup of 
chicken stock with 1/2 tsp corn starch after step five and heat