Linguine with Broccoli and Feta

1 lb linguine or other thin pasta

2 bunches broccoli, cut into small florets and stems removed

2 tbsp vegetable oil

2 large garlic cloves, minced

4 green onions, thinly sliced

½ tsp dried thyme leaves

4 ozs feta cheese, soft goat cheese or blue cheese crumbled

¼ cup grated Parmesan cheese

Freshly ground pepper

Cook pasta in boiling water according to package directions; drain.

Meanwhile, steam broccoli florets over 1 inch boiling water and 3 minutes or until just tender-crisp; set aside.

In large skillet over medium-high heat, heat oil. Add garlic and green onions; cook about 1 minute or until tender but not brown, stirring often.

Add thyme and broccoli; cook 2 minutes longer, stirring often.

Remove from heat; add feta cheese. Transfer to large bowl; add pasta and toss. Add Parmesan and toss again. Season with ground pepper and serve. Serves 8.