1 1/2 lbs. broccoli, peeled, cut into florets (save stems for a soup base or discard)
1/2 lb. linguine
5 tbsp. olive oil
2 med. garlic cloves, minced
1/8 tsp. red pepper flakes
2 tbsp. fresh lemon juice
1/3 c. Parmesan cheese
Salt and pepper
1/4 c. pine nuts, toasted
Additional Parmesan cheese to pass

Blanch broccoli in pot of boiling salted water about 3 minutes. Do not over boil. Drain and refresh under cold water. Drain well. Cook pasta until just tender but still firm and drain well. Heat oil in large skillet over medium-low heat. Add garlic and stir for one minute. Add pepper flakes and stir 30 seconds. Add broccoli and stir until heated through, about 2 minutes. Add pasta to skillet and turn to coat with oil. Add lemon juice and toss to coat. Mix in 1/3 cup Parmesan cheese. Season heavily with salt and pepper. Transfer to heated platter and sprinkle with pine nuts. Serve, passing extra cheese. Serves 2.