Quick Linguine with Broccoli

Rudy and I have a hearty, healthy dinner that's our quick and easy, can't figure out what else to do dinner.  I like it because it has endless variations, can be made with whatever is in the fridge, and it's pretty tasty.

Linguine with Broccoli

2 cups broccoli florets

1 8-10 ounce package fresh linguine

1/4 cup Roasted garlic olive oil

1-2 tablespoons Balsamic vinegar

salt

pepper

chopped fresh herbs, if you have them

Parmesan cheese, freshly shredded

1. Bring a large pot of salted water to a rolling boil.  Add the pasta and broccoli, let boil for 3-5 minutes, until pasta is cooked and broccoli is tender.  Drain well.  Toss the pasta mixture with the roasted garlic olive oil and balsamic vinegar, plus salt and pepper to taste.  If you have the fresh herbs, toss them in, too.  Top with the shredded Parmesan and serve.
2. My husband likes to add bits of roast chicken to his.  We usually have a roast chicken in the fridge - he makes quesadillas for midnight snacks.  He'll slice off a few pieces, warm them in the microwave, and toss them with the pasta.

What I like about this is it works with most any vegetable I have in the fridge.  The one-pot technique works with broccoli, asparagus, cauliflower, green beans, or quartered Brussels sprouts.  I can also ramp up the flavor and sophistication by adding freshly toasted nuts:  pinenuts with the broccoli, slivered almonds with the Brussels sprouts, or pecans with the green beans.  If I have tomatoes, peppers, or spinach, I saute them separately with the roasted garlic olive oil and toss them with the pasta.  It's so easy, delicious, and can be on the table in just 15 minutes.  The keys to making it taste really good are to use fresh pasta and fresh Parmesan - the pre-shredded cheese is just not comparable.