16 oz Wholewheat spaghetti

1 lg Bunch broccoli, cut into

-- small florets 8 ea Garlic cloves, chopped

1/4 c Olive oil

1 ea Dried hot red chili, broken

-- into several pieces Salt & pepper Cook the spaghetti until half done; add the broccoli & continue cooking until both pasta & broccoli are *al dente*. Meanwhile, heat the garlic in the olive oil with the red chili. When the garlic is golden, remove the pan from the heat & remove the bits of chili. Discard the chili & set the oil aside. Drain the pasta & broccoli & toss with the reserved garlic. Season with salt & pepper & serve immediately.