2 tbsp. butter
1 c. dry bread crumbs
1 clove garlic, crushed
1 tbsp. and 1 tsp. grated lemon peel
1 tbsp. fine chopped Italian parsley
1/4 tsp. salt
Fresh ground pepper
1/2 c. butter
2 cloves garlic, crushed
1 bunch broccoli flowerets, stems peeled and chopped
1 lb. fettuccine
1/3 c. fresh lemon juice

In skillet melt butter; saute crumbs for 8 minutes until golden. Add garlic and 1 teaspoon lemon peel cook 1 minute. Add parsley, salt and pepper, mix well place in bowl. Make sauce; in same skillet, over low heat saute butter, 1 tablespoon lemon and 2 cloves garlic until tender.

In large pan cook pasta 8 minutes in boiling water add broccoli. Cook stirring 1 to 2 minutes or until broccoli is tender crisp. Drain and return to pan. Add sauce and lemon juice toss. Transfer to shallow serving bowl and sprinkle with crumbs. Serves 6 immediately.