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1
Cut broccoli stalks away from crowns and peel stalks.
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2
Use a vegetable peeler to shave stalks into thin ribbons.
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3
Set aside.
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4
Cut crowns into thin slices (about 1/4 inch).
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5
Combine with the little flower buds that fall off onto your cutting surface in a bowl.
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6
Begin heating a large pot of water for the pasta.
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7
Heat 1 tablespoon of the oil over medium-high heat in a large, heavy skillet.
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8
Add sliced mushrooms and saute until lightly colored and beginning to sweat, 3 to 5 minutes.
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9
Reduce heat to medium, add salt to taste, another tablespoon of oil, and shaved broccoli stems.
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10
Continue to saute until the broccoli stem ribbons are crisp-tender, 3 to 5 minutes.
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11
Add garlic and thyme, season to taste with salt and pepper, and cook, stirring, until garlic smells fragrant, 30 seconds to a minute.
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12
Remove from heat.
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13
When water in the pasta pot comes to a boil, add salt to taste and spaghetti.
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14
Set timer for 2 minutes less than the cooking time suggested on the package.
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15
When it goes off, add thinly sliced broccoli crowns and flower buds, and cook 2 minutes more, or until the pasta is al dente.
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16
Using a ladle, transfer 1/2 cup of the pasta cooking water to the pan with the mushrooms and shaved broccoli stems.
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17
Drain the pasta and broccoli and toss with the mushroom and stem mixture, either in a large bowl or right in the pan.
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18
Serve with Parmesan cheese.
