1 lb. spaghetti, thin
1/2 c. olive oil
1/2 bunch fresh broccoli, washed & cut into 1" florets, then cooked until firm to the bite (al dente)
Black pepper
1 tbsp. butter
1/2 c. grated cheese (1/2 Romano & 1/2 Parmesan)

In large skillet, add olive oil, cooked broccoli and pepper. Saute over moderate heat 5 minutes. Cook the spaghetti (al dente), drain well and return to the pot it is cooked in. Add the butter and toss lightly. Add the broccoli mixture and toss again. Add the cheeses and toss once more. Serve at once. Serves 4.