Broccoli and Spaghetti

This recipe is a taste of Baton Rouge history. This is Mr. Frank Allelo's recipe.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2 (10 ounce) packages  frozen broccoli spears or 3  heads fresh broccoli
• 1 (12 ounce) package spaghetti
• 3  pods garlic, chopped
• 1⁄4 cup olive oil
•  black pepper, to taste
•  romano cheese, to taste

Directions

1. Boil broccoli according to package directions or steam fresh broccoli spears in a little salted water for 3 to 5 minutes or until just tender.
2. Immediately drain and cool in ice bath, set aside.
3. Boil spaghetti according to package directions. Drain thoroughly.
4. In large skillet, brown garlic (don't burn), stirring frequently.
5. Immediately add the drained broccoli and drained spaghetti to the garlic and oil.
6. Stir over heat until warm. Add black pepper.
7. Transfer to serving dish and top with Romano Cheese.