1 cup swanson chicken broth or swanson chicken stock
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.
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.
Posted by
on Feb. 12, 2013 at 8:35 PM
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Tips for Summer Barbecuing on a Budget
- toybar02
on Feb. 12, 2013 at 8:35 PM