1 lg. bunch broccoli
2 tbsp. olive oil
2-3 garlic cloves, minced
4 tbsp. butter
1 c. half and half
1 tsp. each salt and pepper
1 lb. cappelini
1/2 c. Parmesan cheese, grated

Cut broccoli into florets and small stems. Steam and chop finely. Heat oil and butter in large saucepan. Cook about 2 minutes over low heat. Add garlic and cook until golden. Stir in salt, pepper and half and half until almost boiling.

Add broccoli and cheese. Cover. Remove from heat. Let sit for a few minutes. Toss with pasta. Serve hot with additional cheese.