Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Typed by Manny Rothstein
1 1/2 lb Broccoli, peeled, cut into
- florets (stems reserved
- for another use)
1/2 lb Dried linguine
5 tb Olive oil
2 md Garlic cloves, minced
1/8 ts Dried red pepper flakes
2 tb Fresh lemon juice
1/3 c Freshly grated Parmesan
- cheese
Salt and ground pepper
Additional grated Parmesan

Blanch broccoli in large pot of boiling salted water until just
crisp-tender, about 3 minutes. Drain and refresh under cold water.
Drain well.

Cook pasta in large pot of boiling salted water until just tender but
still firm to bite. Drain well.

Meanwhile, heat oil in heavy large skillet over medium-low heat. Add
garlic and stir 1 minute. Add pepper flakes to skillet and stir 30
seconds. Add broccoli and stir until heated through, about 2 minutes.

Add pasta to skillet and turn to coat with oil. Add lemon juice and
toss to coat. Mix in 1/3 cup Parmesan. Season generously with salt
and pepper. Transfer to heated platter. Sprinkle with pine nuts.
Serve, passing additional cheese seperatly.

Source: "The Weekday Cook, Bon Appetit Fast Easy Favorites". Pub
1989. This book is a collection of recipes taken from "The Weekday
Cook" column in "Bon Appetit". The recipes were published in the
months when the featured ingredients were best. This recipe is for
April. Submitted By MANNY ROTHSTEIN On 06-15-95

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