Broccoli Pasta

• 1 bunch fresh broccoli (1 1/2 lbs. or 750g)
• 1 (375 g) package fine egg noodles
• 14 cup vegetable oil
• 14 cup butter
• 1 small onion, finely chopped
• 1 large garlic clove, finely chopped
• 2 tablespoons dry vermouth or 2 tablespoons white wine
• salt & fresh ground pepper
• 14 cup freshly grated parmesan cheese

1. Cut broccoli into florets and peel and chop stems.
2. In small amount of boiling salted water, cook broccoli for 3-4 minutes until tender-crisp, drain and set aside.
3. In boiling salted water cook noodles until al dente, drain and place in serving bowl.
4. Meanwhile, in a heavy skillet, heat oil and butter over medium heat; cook onion for about 3-4 minutes, adding the garlic for the last minute.
5. Stir in vermouth and bring to a boil.
6. Add broccoli and heat through.
7. Spoon over noodles and toss thoroughly.
8. Add salt and pepper to taste and sprinkle liberally with parmesan ( and some chili pepper flakes if you like some heat); pass extra parmesan.

fresh broccoli, egg noodles, vegetable oil, butter, onion, garlic, white wine, salt, parmesan cheese

Taken from www.food.com/recipe/broccoli-pasta-331000 (may not work)