jmcquown wrote:

>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
>
>
>
>
Sounds good, Jill! Reminds me of a few summers ago (single at the
time). Planted a garden, and dispite my brown-thumbed efforts, had a
bumper crop.of everything. (Well, no broccoli of course) That summer, I
pretty much lived off of pasta, cheese, and my garden. It was fun!

Bubba

--
You wanna measure, or you wanna cook?