Broccoli Spaghetti

• 1 bunch fresh broccoli
• 4 garlic cloves, minced
• 1/4 cup olive oil
• 1/2 teaspoon black pepper (I like more!)
• 1 cup water
• salt, to taste
• 8 ounces spaghetti, cooked
• 4 ounces parmesan cheese, freshly grated (optional)

1. Chop the broccoli fine and add it to a sauce pan.
2. Add garlic, olive oil, pepper and the water and bring to a boil.
3. Reduce the heat and simmer, partially covered, for 30 minutes.
4. Break up the broccoli as it cooks so that the end result is a mushy, slightly chunky green sauce.
5. You may need to add more water or oil to keep it at a 'wet', pourable consistency if the liquid evaporates too quickly. You basically want it to be the thickness of a tomato pasta sauce. Add salt to taste; I only add the salt at the end, because if you do so earlier on, the saltiness may become more intense when the mixture reduces.
6. Serve over cooked spaghetti. Sprinkle with parm if desired.

fresh broccoli, garlic, olive oil, black pepper, water, salt, parmesan cheese

Taken from www.food.com/recipe/broccoli-spaghetti-264474 (may not work)