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

"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

elaine wrote:
> "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.
>>
>
> This is great! I have some leftover uncooked linguine (will that
> do?),

Sure, as long as it holds the "sauce" which isn't really a sauce at all. I
added a splash of white wine the first time I made it before adding the
butter - no harm there, either.

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

Probably would only enhance the taste. Roasted garlic is absolutely yummy!

Jill

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.


I make a similar receipt and it's one of my faves, very easy to whip and you
can vary the vegetables, too, depending on yer preference and the season. I
like to add some chopped red bell pepper for color contrast, you can also
use jarred roasted peppers...

I have a number of vegan friends and this is what I usually make for them if
I'm having a bunch of folks over and I have a meat main course. Everyone
likes it...

--
Best
Greg

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?

On Mon, 6 Dec 2004 16:30:37 -0500, "elaine" > wrote:

>
>
>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!
>
My hastily-considered opinion is you should use much more garlic if
you are going to roast it. I think it sounds fine as written, but I
wouldn't feel any obligation to use it unchanged.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

"Rodney Myrvaagnes" > wrote in message
...
> On Mon, 6 Dec 2004 16:30:37 -0500, "elaine" > wrote:
>
> >
> >
> >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!
> >
> My hastily-considered opinion is you should use much more garlic if
> you are going to roast it. I think it sounds fine as written, but I
> wouldn't feel any obligation to use it unchanged.
>
>
>
> Rodney Myrvaagnes NYC
>
> Let's Put the XXX back in Xmas

No, no, -- I added a whole head of roasted garlic. It was delicious!

"Rodney Myrvaagnes" > wrote in message
...
> On Mon, 6 Dec 2004 16:30:37 -0500, "elaine" > wrote:
>
> >
> >
> >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!
> >
> My hastily-considered opinion is you should use much more garlic if
> you are going to roast it. I think it sounds fine as written, but I
> wouldn't feel any obligation to use it unchanged.
>
>
>
> Rodney Myrvaagnes NYC
>
> Let's Put the XXX back in Xmas

No, no, -- I added a whole head of roasted garlic. It was delicious!