This delicious recipe comes from Vegetarian Cooking for Everyone, by Deborah Madison. I did modify it a tad, but the heart of the recipe is the same. I think many additions could be excellent here, chicken being an obvious one to think of. Enjoy!

Ingredients:

• 2 garlic cloves, peeled
• 1/3c extra virgin olive oil
• 1/2t red pepper flakes
• 1/4c capers, rinsed
• 1.5lbs broccoli
• 1lb pasta (I used large round noodles)
• 1/4c freshly grated parmesan
• salt & pepper (freshly ground)
• truffle oil (optional)

1. Bring a large pot of water to a boil. Mash garlic and 1t. salt in a mortar and pestle until smooth, then transfer to a large bowl. Add the oil, pepper flakes, and capers. Thickly peel the broccoli stems. Cut both the stems and crowns into bite size pieces.
2. Add salt to boiling water, then add broccoli and cook uncovered 4-5 minutes until tender. Scoop out broccoli and shake to remove water. Add to bowl and toss to cover with oil mixture. Cook the pasta in boiling water until al dente, drain and add to the broccoli.
3. Toss well, add salt and pepper, then add parmesan. If desired sprinkle with truffle oil for extra flavor.