3/4 lb. thin spaghetti
1 bunch broccoli, about 1 lb
3 tablespoons butter or margarine
2 medium cloves garlic, minced
1/3 lb blue cheese
1/2 cup grated Parmesan cheese
Bring pan of water to boil. Wash broccoli and cut flowerettes off stalk leaving about 1″ of stem on each one. Place flowerrettes in boiling water, cover and cook about 5 minutes. Drain and set aside.
Cook spaghetti according to package directions until just tender not mushy. Drain and set aside.
Melt butter in skillet. Briefly sauté garlic over low heat. Add cheese. Stir until melted.
Place hot spaghetti in serving bowl with cooked broccoli. Toss with cheese sauce. Sprinkle with Parmesan cheese and cracked pepper. Toss again.