Spaghetti Toss recipe

1 (10 ounce) package frozen chopped broccoli
1 onion, chopped
1 clove garlic
2 tablespoons vegetable oil or butter
8 ounces pepperoni, thinly sliced
1/2 pound mushrooms, sliced
1 pound spaghetti
Grated Parmesan cheese

Parboil broccoli in 1/2 cup water for 3 to 5 minutes. Drain. In medium skillet, saut� onion and garlic in vegetable oil or butter until tender but not brown. Add pepperoni and mushrooms and cook over medium heat 5 minutes more. Add broccoli and mix. Meanwhile, cook the spaghetti according to package directions. Drain. Toss spaghetti with other ingredients, including Parmesan cheese, and serve.