1/2 lb. linguine
2 tbsp. olive oil
2 c. broccoli flowerettes
2 cloves garlic, crushed
1 tbsp. parsley, chopped
1 tbsp. basil, chopped or dried
1/4 tsp. red pepper flakes (opt.)
2/3 c. Romano cheese, coarse grated

Bring 1 quart water to boil, add pasta and cook 8 to 10 minutes. Meanwhile, heat 1 tablespoon of olive oil in skillet. Add broccoli and garlic, saute about 3 minutes. Cover pan and saute for 2 or 3 minutes more. Mix in herbs and set aside. Drain pasta and add to mixture. Add 1 tablespoon olive oil and cheese. Toss to mix and serve. Serves 4.