Quick and dirty broccoli. You got a bit of broccoli and need to use it,

[alfredo]

try this simple quick, tasty dish.

Ingredients

thin spaghetti adjusted to number of diners.
Handful of broccoli crowns per person
One large or two cloves garlic per person.
Salt/pepper
Oregano
red wine if you have it
olive oil for saute
Parmesan cheese when served.

Saute the broccoli in oil and spices.

Mince garlic and add to skillet. You don't want to over cook the garlic. You want to retain that flavor.

splash wine in skillet and let cook down.

Add cooked spaghetti and toss.

Adjust salt and pepper, then add parmesan and toss to coat everything.

Don't over cook the broccoli and garlic. You want to taste them.

Add more wine into the cook. In my case it was an Aussie Merlot.

[Tangerine LaBamba]

1. If I may suggest

a couple of modifications to what is already a very yummy recipe?

Add a bit of crushed red pepper to the broccoli as you saute it.

And, instead of splashing the red wine into the vegetables, you might want to consider cooking the macaroni until it's half-done, draining it, bringing red wine to a boil, and finishing the macaroni in the red wine. You end up with a terrifically flavored and colored spaghetti.

That negates the need to add the wine to the broccoli and garlic, but you might want to add a bit more olive oil, just to keep it moist and even more yummy. Easy with the salt, and, if you use crushed red pepper, that's plenty.

Now, I'm hungry, but we're having subs - I got some superlative rolls yesterday - for dinner, so it's off to the cold cuts I go -------------------------------------------------------------------------------->

[alfredo]

2. I thought about crushed red pepper or berbere powder, but I wanted

it to be a bit more subtle than the blazing hot stew I had earlier today.

That's a great idea with the macaroni. I wonder if Marsala would work?

[Tangerine LaBamba]

3. No, no, no..........

Marsala's too sweet. Something like a cheap burgundy. A box wine would be ideal. Whatever is cheapest.

As for the red pepper, it's almost traditional when doing broccoli in Italian cooking - just a tip, a tiny bit, no "blazing hot." Teeny-tiny bit of it, that's all..

Let me know how it works. I just assembled the subs. Truly, they're heart attacks in a roll. I am so happy!

[alfredo]

4. Love subs. Usually when I do broccoli I steam them and only

put lemon juice on them.

[Tangerine LaBamba]

5. I eat broccoli raw -

my absolute favorite way. Same with white and sweet potatoes.

Lemon juice is like sour cream - it's vital for the survival of humans .....................

[alfredo]

6. I like it steamed until it become a nice jade color and still crunchy.

Lemon juice in red lentil soup is essential.