1 pound broccoli
1 tablespoon minced garlic
1/3 cup olive oil
1/4 cup minced fresh Italian parsley leaves
1 1/3 cups heavy cream
1 tablespoon freshly grated lemon zest
1/2 cup unsalted butter, cut into pieces
1 1/2 cups freshly grated Parmesan
Freshly grated nutmeg to taste

Cut broccoli into florets, peel the stems and cut them into small pieces. In a large kettle of boiling water blanch the broccoli for 3 to 4 minutes, until crisp-tender. Drain the broccoli in a colander and refresh it under cold water. In a large heavy skillet cook garlic in oil, stirring until golden. Add broccoli and parsley and cook, stirring, until heated through. In small heavy saucepan combine cream and lemon zest, bring mixture to a boil and boil 3 minutes. Reduce heat to moderately low and add butter, whisking until it is melted. Add Parmesan, nutmeg and salt and pepper to taste, whisking until Parmesan is melted. Stir in the broccoli. Serve the sauce immediately. Makes enough for 1 pound dried pasta, cooked, such as linguine.

Variation: Substitute mushrooms or cauliflower and red bell peppers
for the broccoli.