Broccoli and Pasta in Garlic Butter

In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 12-14 minutes, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain.

Meanwhile, in a medium saucepan cook broccoli or cauliflower flowerets and basil, covered, in a small amount of boiling salted water for 6-8 minutes or till crisp-tender. Drain well. In a large skillet cook the garlic in hot margarine or butter and olive oil or cooking oil for about 5 minutes, or till garlic is golden, stirring occasionally. Remove garlic from skillet and discard.

Add broccoli or cauliflower flowerets to warm skillet and toss to coat with margarine-oil mixture; heat through. Add hot cooked pasta and Romano or Parmesan cheese and toss to mix. Transfer to a warm serving dish. If desired, sprinkle with pepper. Serve immediately.