• 6 Fresh mushrooms, sliced
• ½ Head broccoli
• 4 Cloves garlic, minced
• ½ Pound spiral pasta
• 1 Small onion, sliced
• 1 Tablespoons fresh Italian parsley, chopped
• 2 Tablespoons dry white wine
• ¼ Teaspoon thyme
• 2 Tablespoons olive oil
• Salt and freshly ground black pepper
• Grated Romano cheese

     1. Trim the broccoli so that you have 2 inches of the floret and stem. Cut
         the large florets in half  lengthwise. Steam the broccoli for 10 minutes.
         Place the broccoli in a bowl and set aside.

     2. Bring a large pot of water to a boil. Add the spiral pasta and stir. Return
         the pot to a boil and cook for 10-12 minutes or until tender.
 
     3. In a large skillet, heat the olive oil. Add the onion and garlic and sauté until
         limp. Add the mushrooms and sauté until all the water is removed and the
         mushrooms are limp. Add the salt, black pepper, thyme, parsley, white
         wine and broccoli. Gently stir and heat through.

     4. Drain the pasta and transfer it to a large bowl. Pour the mushrooms and
         broccoli over the pasta and toss. Serve and garnish with grating cheese.