Ingredients: 1 cup chicken broth
1⁄2 teaspoon dried basil leaves, crushed
1⁄8 teaspoon ground black pepper
2 cloves garlic, minced
3 cups broccoli florets
41⁄2 cups penne pasta, cooked and drained
1 tablespoon lemon juice
2 tablespoons grated Parmesan cheese
Directions: Heat broth, basil, pepper, garlic, and broccoli in a 10-inch skillet over medium heat to a boil. Reduce heat to low. Cover and cook until broccoli is crisp-tender.
Add pasta and lemon juice and toss to coat. Sprinkle pasta mixture with cheese. Makes 4 servings (about 2 cups each). Recipe from Swanson.
