- 1 c. Chicken broth
- 1/2 t. dried basil leaves, crushed
- 1/8 t. ground black pepper
- 2 garlic cloves, minced
- 3 c. broccoli florets
- 4 1/2 c. penne pasta, cooked and drained
- 1 T. lemon juice
- 2 T. grated Parmesan cheese
Heat the broth, basil, black pepper, garlic and broccoli in a 10-inch skillet over medium heat to a boil. Reduce heat to low. Cover and cook until the broccoli is tender-crisp.
Add the pasta and lemon juice and to toss to coat. Sprinkle the pasta mixture with the cheese.
Add salt and pepper to taste.
No comments:
Post a Comment