Source: Recipe by Sam Vento
1 pound frozen broccoli or cauliflower
1/4 cup olive oil
Salt and pepper to taste
1/2 pound or more spaghetti
Grated parmesan or Romano cheese
In a large, 6 quart pot, fill halfway with water. Bring water to a boil and add frozen vegetable. Bring back to a boil and cook for 40 to 50 minutes until vegetable is soft.
Add olive oil, salt and pepper to taste, and spaghetti. Cook until pasta is tender and spoon into individual serving bowls. (DO NOT DRAIN.) Top with cheese.