Spaghetti w/Broccoli (Lemon,Garlic & Basil)

Ingredients

1 lb box Whole Grain Spaghetti (Cooked to al dente, reserve pasta water)
1 large bag Frozen Cut Broccoli (or fresh broccoli, cut up)
1 Lemon (zest and juice)
Olive Oil
1-2 Tbs Butter of Margarine
7-8 cloves Garlic
Salt/Pepper
Fresh Basil
Fresh Thyme (*optional)
Grated Pecorino Cheese (*optional)

Preparation

Put large pot of water on to cook spaghetti and cook spaghetti according to box directions. Meanwhile, peel garlic cloves, chop about 4-5 cloves of garlic, leaving 2-3 cloves whole. Pour about 3 tbs of olive oil in large saute pan, add whole garlic, cook garlic until lightly brown to infuse oil. (*Note: If you decide to use thyme, I put a couple of branches in oil to infuse it too). When garlic (and thyme) is browned, remove and discard it. Add 1 tbs of butter/margarine,cut up broccoli and chopped garlic to pan (*Note: If not moist enough add a little more butter/margarine), add the zest of one lemon, salt and pepper to taste (*and chopped thyme is using it). Cook until broccoli gets slightly tender, but not mushy. Add cooked spaghetti to broccoli pan, squeeze juice of lemon and add about 1-2 tbs chopped up fresh basil, toss to mix. Add some pasta water to moisten if a little dry and more salt and pepper if needed. *Note: We like to add some pecorino cheese for taste and texture.

This is my daughter's favorite, she absolutely loves this one. It is very tasty and satisfying. And it's also another meatless one for you vegetarians out there!