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Tuesday, May 8, 2012

Broccoli & Garlic Penne Pasta

1 cup Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic)
1/2 teaspoon dried basil leaves, crushed
1/8 teaspoon ground black pepper
2 cloves garlic, minced
3 cups broccoli florets
4 1/2 cups penne pasta, cooked and drained
1 tablespoon lemon juice
2 tablespoons grated Parmesan cheese
Heat broth, basil, black pepper, garlic and broccoli in 10-inch skillet over medium heat to a boil. Reduce heat to low. Cover and cook until broccoli is tender-crisp.
Add pasta and lemon juice and toss to coat. Sprinkle pasta mixture with cheese.

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