Ingredients
- 1 bunch broccoli florets (cut into)
- 1 clove garlic (minced)
- 1 pint cherry tomatoes (halved)
- 16 ounces linguine pasta
- 2 tablespoons olive oil
- 1/4 cup parmesan cheese (grated)
- 1/2 teaspoon pepper flakes (red)
- 1 package sodium chicken broth (reduced)
Prepare linguine according to package directions. Meanwhile, in skillet over medium heat, cook broccoli and garlic in hot oil 2 minutes. Add broth and tomatoes; bring to a boil and cook 6 minutes or until tender. Drain pasta and place in serving bowl; top with broccoli mixture, red pepper flakes and cheese. Toss well. Serve with Garlic Bread and Spring Salad.
