Spaghetti With Chopped Broccoli & Pignoli In Browned Garlic Oil

1/3 cup olive oil
1 Tbs thin crosswise slivers of garlic
2 cups fresh or frozen chopped broccoli
12 oz spaghetti
2 Tbs pine nuts, toasted
grated Parmesan cheese

1) Heat oil in a medium skillet over low heat; stir in garlic.  Saute, stirring, just until edges begin to turn golden, about 3 minutes.  Add the broccoli; cover and cook over low heat until tender, about 5 minutes.
2) Cook the spaghetti in plenty of boiling salted water until al dente, or firm to the bite, about 7 to 10 minutes; drain.
3) Toss with broccoli and garlic oil; sprinkle with pine nuts and grated cheese before serving.

Review:  Due to accidentally using the spaghetti in a recipe earlier this week, we didn't have spaghetti for this recipe.  Penne managed just fine.  This was pretty tasty and quick to make.  What more could you ask for?