1 bunch fresh broccoli (salt to taste)
1/4 c. light olive oil
4 tbsp. (1/2 stick) unsalted butter
2 scallions, cut into 1/4 inch pieces
1 clove of garlic, peeled and crushed
2 tbsp. white wine
1 lb. angel hair pasta (thin spaghetti is excellent too)
Grated Parmesan cheese to taste

Cut broccoli into flowerets; peel and chop the stem into bite size pieces. Cook the broccoli in lightly salted boiling water for 3 to 4 minutes until crispy but tender. Drain and place in ice water to cool. Drain.

In a saucepan heat oil and 3 tablespoons of butter over medium heat.

In a skillet melt remaining 1 tablespoon of butter and saute the scallions and garlic for 2 minutes. Add wine and cook 5 minutes. Add melted butter and oil, then the blanched broccoli. Heat thoroughly.

Cook pasta as directed. Drain well and put in a serving dish. Toss with broccoli mixture. Serve at once with Parmesan cheese. Serves 4.