Ingredients:
8 ounces spaghetti
1 1/2 tablespoons olive oil
1 1/4 lbs broccoli, cut into 1/2 inch flowerets ( discard or save stems)
3 -4 garlic cloves, minced
8 ounces brie cheese, rind discarded, cut into 1 inch pieces
1/2 cup walnuts, toasted and coarsely chopped
kosher salt, to taste
capers (optional) or candied walnuts, might also be a great idea or sun-dried tomatoes packed in oil (optional) or extra garlic (optional)
Directions:
In a 6-quart kettle bring 5 quarts salted water to a boil.
Add spaghetti and cook until al dente.
Reserve 1/3 cup cooking liquid and drain pasta in a colander.
Return pasta to kettle with reserved liquid.
While pasta is cooking, in a large heavy skillet heat oil over moderate heat until hot but not smoking and cook broccoli with salt to taste, stirring occasionally, until crisp-tender, about 5 minutes.
Add garlic and cook, stirring, until golden, about 30 seconds.
add broccoli mixture, Brie, and walnuts (and other ingredients if used), tossing until cheese is just melted.
If desired, season with salt and pepper.
Servings: 2
Time preparation: 5 min.
Time total: 15 min.