I like to make what I refer to as "Broccoli Pasta"
put a large pot of salted water on to boil for the pasta
take a large head of broccoli and cut it into florets (save stems for another use, I am too lazy to peel them on a weeknight, but you can if you want and then cut them into 1/2 inch slices)
heat olive oil (2 to 3 tablespoons) in a large skilet over high heat until hot. when it is almost smoking add all the broccoli, give it a quick stir, add a pinch of salt and put a lid on. turn the heat down to medium high and cook until the broccoli is caramelized around the edges (it can even look a little charred), stirring every so often. Add some minced garlic and a pinch of hot pepper flakes and cook for 30 seconds. Add a couple of cups of chicken broth and bring to a simmer. Simmer until broccoli is almost tender.
meanwhile, finely grate 1/2-3/4 cups Parmigiano-Reggiano on a microplane. add 1 lb angel hair pasta to boiling water, stir and cook about 2 minutes or until almost al dente.
drain the pasta and add it to the skillet with the broccoli. cook a few more minutes or until the broccoli is tender. add the cheese, salt and additional broth if necessary to make it soupy.
serve with crusty bread and a tossed green salad.
the husband loves this dish (and he doesn't miss the meat!)