Review of last recipe - You can look up the meaning of agnolotti (it's like a tortoloni, but more specific to a particular anatomical site, which I will not mention --- even though I'm a nurse and have to speak about such things at times). I used a small spinach and cheese filled ravioli, and though I think this sauce in particular would be better with a linguini/spaghetti sort of shaped pasta, I was very happy with the outcome. The croutons I made to top it really made it especially good.

As I previously mentioned, I will be alternating from the beginning to the end alphabetically in each category to try to vary the ingredients that may be used in each recipe. Thus, the reason why I've gone from agnolotti to ziti in one fell swoop.

TODAY'S RECIPE - ZITI WITH FRESH BROCCOLI SAUCE
If this was an uncooked garlic recipe, I would have ditched it. But, the garlic is cooked so the flavor will be muted abit and I won't feel like I've eaten a raw clove of garlic and have rotten, nasty garlic breath (especially in this hot, humid summer weather we're having).

8 cloves garlic, peeled and halved
1/2 c vegetable oil (I will be substituting olive oil)
1 bunch broccoli (about 1 1/4 lb), trimmed and ends of stalks removed
1 1/2 t salt
1/4 t pepper
1 lb ziti
parmesan cheese

Place garlic in small heavy skillet with enough oil to cover. Cook over medium heat until garlic begins to brown.

Cook broccoli in small quantity of boiling water until tender (I will probably steam it), drain, cook slightly. Puree in food processor. Add garlic and oil from the skillet until garlic is pureed. With motor running, slowly pour in enough of the remaining oil until the broccoli mixture reaches a mayonnaise-type consistency. Stir in salt and pepper.

Pour over hot, freshly cooked ziti in a warmed bowl. Toss gently to mix well. Pass parmesan and pepper.

Serves 6