Broccoli And Garlic Breadcrumb Spaghetti - cooking recipe

Ingredients

12 slices day-old white bread
500 g spaghetti (16 ounces)
300 g broccoli, cut int florets (91/2 ounces)
1/3 cup olive oil (80ml/81/2 fl.oz. )
50 g butter (11/2 ounces)
1 tablespoon lemon juice (optional)
1/2 - 1 teaspoon ground cumin
2 -4 garlic cloves, minced
1/2 cup parmesan cheese, shaved (20g/11/2 ounces)

Preparation

Remove and discard the crusts from the bread; process the bread until it is fine (actually if the bread is a commercially produced sandwich loaf, I've always found it's fine to include the crusts). Use your culinary discretion.
Cook the pasta in a larg saucepan of boiling water until it is tender, and drain.
Meanwhile boil, steam or microwave the broccoli until tender, and drain.
Heat the oil, butter and lemon juice (if using) in a large (preferably non-stick) pan; add the cumin and make sure that it is mixed through the breadcrumbs; cook the breadcrumbs and garlic until they are browned and slightly crisp.
Combine the pasta, broccoli and breadcrumbs in a large bowl.
Serve sprinkled with the shaved parmesan.