1 lg. bunch broccoli
2 tbsp. olive oil
1/4 c. butter
2 or 3 cloves garlic, minced
1 1/2 to 2 c. Half and Half
1 tsp. salt
Pepper
1 c. fresh grated Parmesan cheese
1 lb. vermicelli

Cut broccoli into florets. Steam quickly. Chop broccoli into pieces. Heat olive oil and butter in a large saucepan. Add garlic and cook for 2 minutes. Stir in Half and Half, salt and pepper. Heat until almost bubbling. Add broccoli and cheese. Cover and take off heat. Let stand. Cook vermicelli according to package directions. Drain off all water. Toss vermicelli gently with the sauce. Serve with additional cheese on top if desired.