1/2 teaspoon dried basil leaves, crushed
1/8 teaspoon ground black pepper
2 cloves garlic, minced
3 cups broccoli florets
1/2 of a 1-pound package penne pasta ( about 3 cups ), cooked and drained
1 tablespoon lemon juice
2 tablespoons grated parmesan cheese
1. Heat the broth, basil, black pepper, 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.
2. Add the penne and lemon juice and toss to coat. Sprinkle the penne mixture with the cheese.