"jmcquown" > wrote in message
. ..
> I've made this twice now. Each time equally delicious; each time with a
> different type of cheese. The first time I grated Romano because I didn't
> have Parm and it was the closest thing on hand. This time I used grated
> white cheddar. Totally different cheeses, equally great taste.
>
> 1 head broccoli, separated into florets*
> 8 oz. dried ziti pasta**
> 5 cloves fresh garlic, sliced
> 1 zucchini, cut into 1/2" cubes
> 1/4 c. olive oil
> 1 tsp. dried oregano
> salt & pepper to taste
> 1/4 c. butter
> 1/2 c. grated Parmesan
>
> Steam broccoli (*I used frozen florets) until just tender; set aside.
> Meanwhile cook the pasta (**I used penne; any medium sized tubular pasta
> will work). Drain the pasta and return to the pan.
>
> Make the sauce by stir-frying garlic and zucchini in oil until zucchini is
> just tender. Stir in oregano, salt & pepper. Whisk butter into the
sauce,
> then add the broccoli and stir well. Pour this mixture over the pasta
with
> the grated cheese until the cheese is well melted.
>
> Jill

This is great! I have some leftover uncooked linguine (will that do?),
fresh broccoli and a zucchini in the fridge - shredded romano and parmesan
in the freezer and fresh pecorino in the fridge.

Now I love garlic, but I wonder - would it change the taste too much if I
were to roast the garlic and then add?

Thanks a bunch - you've solved my supper problem. It's snowing here and I
really didn't want to have to go out!

Elaine