LINGUINE WITH BROCCOLI AND CHEESE
1 lb. linguine or other long pasta
2 bunches broccoli (small florets)
2 T. vegetable oil
2 lg. garlic cloves, minced
4 green onions, thinly sliced
½ tsp. dried thyme leaves
4 oz. feta cheese, goat cheese, or blue cheese, crumbled
¼ c. grated Parmesan cheese
Freshly ground pepper
Cook pasta in boiling water according to package directions; drain.
Meanwhile, steam broccoli florets over 1 inch boiling water about 3 minutes or until tender crisp; set aside.
In large skillet, over medium-high heat, heat oil.
Add garlic and green onions; cook about 1 minute or until tender but not brown, stirring often.
Add thyme and reserve broccoli; cook 2 minutes longer. Stir often.
Remove from heat. Add cheese.
Put in a large bowl. Add pasta and toss together. Add Parmesan; toss again.
Season with pepper to taste.
Makes 8 servings (322 calories, 8.5 grams of fat per serving).