1/2 cup light cream
1/2 teaspoon sage
1/2 cup butter
1 small bunch broccoli, florets only
1 (8 ounce) package pasta
1/2 cup grated Parmesan cheese
Ground pepper, to taste
3/4 cup grated Parmesan cheese

Heat cream with sage over low heat to reduce liquid slightly, about 5 minutes. Add butter. When melted, add broccoli. Cover and cook.

While preparing broccoli, cook pasta until al dente. Drain and immediately toss with sauce, 1/2 cup Parmesan and pepper. Pass remaining Parmesan cheese.