Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   olive oil
   8      medium        garlic cloves -- minced
                        Fresh ground pepper
     1/4  cup           dry white wine
   1      teaspoon      dried oregano
   1      teaspoon      dried basil
     1/2  teaspoon      dried thyme
   2      cups          broccoli florets
   2      tablespoons   pine nuts -- toasted
   1      pound         uncooked linguine
     1/4  cup           grated Parmesan cheese

Preparation:

In a medium skillet over medium heat, heat the oil. Add the garlic and pepper, saut‚ing for 5 minutes. Add the wine and bring to a boil. Reduce the heat and simmer for 3 to 4 minutes. Add the oregano, basil and thyme. In a large pot of boiling water, add the broccoli florets and then turn off the heat. Immediately rinse the broccoli under cold running water to stop the cooking process. (This method of blanching helps the broccoli to retain its bright green color and crispness.) Add the broccoli to the wine sauce and heat 2 more minutes. Prepare the linguine according to package directions (without adding salt) and drain. Transfer the linguine to a large serving bowl and pour the wine sauce over the top. Sprinkle with Parmesan cheese to serve.