1/2 lb. linguine
3/4 lb. fresh broccoli, chopped
1/4 tsp. oregano
1/2 c. plain yogurt
5 tbsp. Parmesan cheese

Cook linguine in salted water 8 minutes (linguine should be undercooked).

Meanwhile, trim broccoli, cut into small buds, slant slice stems into disks. Add broccoli to cooking water and resuming cooking an additional 3-5 minutes until both broccoli and linguine are done to taste. Drain and return to same pot. Stir in oregano, yogurt and cheese over low heat. Heat just until heated through. Goes well with steaks and chicken. Easily expanded.