½ tsp dried basil leaf, crushed
⅛ tsp ground black pepper
2 clove garlic, minced
3 cup broccoli floret
4 ½ cup penne pasta, cooked and drained
1 Tbsp lemon juice
2 Tbsp grated parmesan cheese
- 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.
- Add the pasta and lemon juice and toss to coat. Sprinkle the pasta mixture with the cheese.