1 bunch fresh broccoli
1/4 c. light olive oil
4 tbsp. butter
1/2 lb. mushrooms, halved or quartered
1 red pepper, cut up
2 scallions, cut into 1/4" pieces
1 clove garlic, peeled & crushed
4 oz. sun-dried tomatoes, in olive oil, drained
4 oz. black olives
2 tbsp. white wine
1 lb. bow macaroni (or angel hair, if desired)
Grated Parmesan cheese to taste

Cut broccoli into flowerets (bite-size pieces). Cook broccoli 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 low heat. In a skillet, melt 1 tablespoon butter and saute mushrooms, red peppers, garlic and scallions for a few minutes. Then add sun-dried tomatoes, black olives and wine and cook for 5 minutes. Now add melted butter and oil, then the blanched broccoli; heat thoroughly.

Cook bow macaroni in a large pot of boiling water until al dente. Drain well and put in a large serving platter. Top with the vegetable mixture. Serve at once with Parmesan cheese. Serves 4-5.

(I serve this as a main dish, accompanied with braised escarole and hot garlic bread.)