5 toes garlic, chopped fine
1/4 c. olive oil
1 stick butter
1 pkg. chopped broccoli or spinach
1 c. milk
1/4 c. Romano cheese, grated
1/2 lb. pasta
Red pepper flakes (dash to taste)

Saute chopped ingredients slowly in butter and olive oil. Add milk and Romano cheese; set aside to flavor. Cook pasta al-dente and toss above mixture with pasta. Top with more Romano cheese and serve at once.

Serve with chicken, veal or turkey, along along with Romaine salad with tomatoes and Italian bread. Serves 4.