Cooking Directions

• Heat the broth, basil, garlic and broccoli in a 10-inch skillet over medium heat to a boil. Reduce the heat to low.  Cover and cook until the broccoli is tender-crisp.
• Add the penne and lemon juice and toss to coat. Season to taste.  Sprinkle with the cheese.

Ingredients

• 1 cup Vegetable or Chicken Broth
• 0.5 teaspoon dried basil leaves, crushed
• 2 cloves garlic, minced
• 3 cups broccoli florets
• 8 ounces (about 3 cups) penne pasta, cooked and drained
• 1 tablespoon lemon juice
• 2 tablespoons grated Parmesan cheese