1 bunch fresh broccoli
1/4 c. light olive oil
4 tbsp. (1/2 stick) butter
2 scallions, chopped
1 clove garlic, crushed
2 tbsp. white wine
1 lb. vermicelli (thin spaghetti)
Grated Parmesan cheese

Cut broccoli in flowerettes. Peel and chop stem into bite-size pieces. Cook in lightly salted water or steam 3 to 4 minutes until crispy but tender. Drain.

In saucepan, heat oil and butter (3 tablespoons) over medium heat. In skillet, melt remaining 1 tablespoon butter and saute the scallions and garlic for 2 minutes. Add the wine and cook for 5 minutes. Add melted butter and oil, then the blanched broccoli. Heat thoroughly.

Cook pasta until al dente. Don't overcook! Drain and put in serving dish. Toss with broccoli mixture and serve at once. Serve with Parmesan, if desired. Serves 4.