Instructions: Put 2 quarts hot tap water in each of 2 pots (one large enough to eventually hold all the water and pasta). Cover and bring both pots to a boil over high heat.

Meanwhile, put 2 tablespoons oil in a 12 inch saute pan, Dutch oven, or wok over high heat. Chop garlic if using whole cloves. Halve portobello mushroom slices, crosswise. Add portobello mushrooms and red bell pepper to saute pan.

Season with salt and pepper to taste. Add garlic to saute pan and stir. Cook for about 3 minutes or until vegetables just begin to soften. Stir once or twice while cooking.

Meanwhile, put buttermilk, mayonnaise, blue cheese, dill, and salt and pepper to taste in a food processor or blender. Puree about 15 seconds until well combined. Check for seasoning and set aside.

As soon as pasta water boils, pour water from smaller pot into larger pot. If using dried capellini, break in half. If using fresh long pasta such as fettuccine, cut in half. Add 1 tablespoon salt, pasta and broccoli to the pot.

Stir, cover and bring to a boil. Cook for about 4 minutes, or until pasta is done to your taste, stirring at once or twice during cooking.

Meanwhile, discard any damaged spinach leaves. Put spinach into a large salad bowl. Add carrots, onion and white mushrooms. Add 1/4 cup of dressing and toss well. (Save remaining dressing for another use.) Stack basil leaves, roll in cigar fashion, and cut crosswise into thin ribbons.

When pasta and broccoli are cooked, remove 1 cup of cooking water. Drain pasta and broccoli. Put pasta and broccoli into saute pan with mushrooms and red bell peppers over medium heat. And basil, 1/3 cup cheese, remaining tablespoon olive oil, and 1/2 cup reserved cooking water. Toss well. Add more cooking water if needed to create a smooth sauce. Serve the pasta with the salad.

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