5/8 c. butter (may be part olive or soy oil)
4 tbsp. Dijon mustard (or your favorite)
2 cloves garlic
2 tbsp. parsley, well minced
2 tbsp. chives, finely sliced, or green onion, sliced & minced
Salt & pepper
1 tbsp. oil
2 c. broccoli, cut into sm. flowerettes
3/4 lb. pasta, fettuccine or linguine

Set out the butter early to soften up. When it's soft, blend in the mustard.

Slice the garlic and pound it in a mortar with a healthy pinch of salt. When it is fairly pulpy, add the parsley and chives (or green onion) and continue pounding for a short while to release their flavors.

Blend this mixture into the butter, along with a few twists of black pepper.

Use a large pot to boil a generous amount of water with a teaspoon of salt and a tablespoon of oil.

Fan the pasta into the boiling water. If you are using fresh pasta, add the broccoli at the same time. When using dried pasta, add the broccoli and last couple of minutes of cooking.

As soon as they are done, scoop out the pasta and the vegetables with an oval strainer, or drain in a colander. Put the pasta and broccoli in a 12 inch skillet, allowing some of the water to dribble in with it.

Add the prepared butter and, over moderate heat, toss the pasta with tongs until it is evenly coated. Keep the heat low enough that the butter does not bubble or fry; they will change the flavor. Check the seasoning and add salt and pepper if necessary.

Variations: The simplest variation involves replacing some of the broccoli with small flowerettes of cauliflower. For additional color and flavor, use some carrot cut into matchsticks.

Another possibility is to use zucchini or crookneck squash, cherry tomatoes, peas and carrots. Cut the squash into 2 inch sections and then lengthwise into strips. Cut the carrots into matchsticks and the cherry tomatoes in half. Cook the squash, peas and carrots with the pasta as in the basic recipe. Add the tomatoes with the mustard butter when tossing in the skillet.