16 oz Wholewheat spaghetti
1 lg Bunch broccoli, cut into
— small florets 8 ea Garlic cloves, chopped
1/4 c Olive oil
1 ea Dried hot red chili, broken
— into several pieces Salt & pepper
Cook the spaghetti until half done; add the broccoli & continue cooking until both pasta & broccoli are *al dente*. Meanwhile, heat the garlic in the olive oil with the red chili. When the garlic is golden, remove the pan from the heat & remove the bits of chili. Discard the chili & set the oil aside. Drain the pasta & broccoli & toss with the reserved garlic. Season with salt & pepper & serve immediately.