1 lg. head broccoli
1 lg. head garlic (chopped)
1 1/4 c. and 1/8 c. olive oil
1 tbsp. butter
1/4 c. dry parsley or 1/2 c. fresh
1 tsp. salt
Pepper to taste
Salt to taste
6 oz. whole milk Mozzarella
1 lb. Rigatoni or lg. pasta
Grated Parmesan or Romano cheese

Put up large pot of water to boil for pasta. Cut flowerettes off broccoli and discard stems. Microwave on high power for 3 minutes or steam broccoli until tender. Place 1 1/4 cup olive oil, butter, and garlic in large fry pan and cook over minimum heat until oil sizzles. Add parsley, pepper, and salt and stir.

Turn heat to simmer 1/2 minute; do not brown garlic. Add broccoli and stir to coat. Dice Mozzarella and distribute over top of broccoli. Cover and simmer until cheese melts, about 10 minutes.

While garlic broccoli is simmering, add 1/8 cup olive oil and 1 teaspoon salt to boiling water; drop in pasta. When pasta is done, drain and place on plates. Top with garlic broccoli. Top with grated cheese. Serves 2 as a meal, 4 as a side dish.