Source: Recipe by Angelo Vento
1 (16 ounce) bag frozen cauliflower, broccoli
or vegetable medley
1/4 teaspoon garlic powder
1/2 teaspoon parsley
Salt and pepper to taste
1 chicken bouillon cube (optional)
1 onion, chopped (optional)
1 pound spaghetti
3 tablespoons olive oil
2 to 3 cloves garlic, chopped
In a large saucepan, Bring 6 cups water to a boil. Add frozen vegetables, salt, pepper, parsley, garlic powder, bouillon cube and onion, (if using), and return to a boil. Reduce heat and simmer until cauliflower is tender. Break spaghetti into fourths and add to pot. Simmer until pasta is tender.
Meanwhile, heat olive oil in a small skillet and brown garlic. Very carefully add oil and garlic to pot of boiling spaghetti (mixture will splatter, so be careful!). (DO NOT DRAIN.)
Serve in a shallow bowl with plenty of grated parmesan cheese.