A little somethin' between your teeth

My mama used to tell me broccoli were stunted trees that never grew because they didn't listen to their elders. And then she would casually command, "Now eat your broccoli," wearing that motherly smile a child could never quite figure out. I was a rebellious little girl that knew how to hide my veggies when my mother wasn't looking. Odd enough, I've been the same height since the 7th grade.

Creamed Pasta with Broccoli


Ingredients:
1 lb. pasta of choice
1 1/2 cups broccoli
1/2 cup heavy cream
1/2 cup milk
1 tbs. minced garlic
3 tbs. olive oil
salt & pepper
1/2 cup grated Parmigiano-Reggiano

Directions:
Set a pot of salted water to boil and add the pasta noodle when ready. Chop the broccoli into desired size and add to the same pot of boiling water the last 5 minutes of cooking time for the pasta.
Meanwhile, in a skillet sautee the garlic in oil. When sufficiently heated through, pour in heavy cream and milk. Stir in grated cheese but reserve some for garnish later. Season with salt and pepper, but remember to taste as you go because the added cheese has naturally pungent flavors. Heat on low to medium-low while pasta finishes cooking.
When pasta is just shy of being completely tender, drain it and add to skillet. Finish cooking the pasta and broccoli in the sauce for a couple minutes. Serve with remaining geated Parmigiano.