Recipe By : FIRST FOR WOMEN
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Low-fat
Amount Measure Ingredient -- Preparation Method
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16 ounces linguine pasta
1 bunch broccoli -- cut into florets
1 clove garlic -- minced
2 tablespoons olive oil
1 can reduced-sodium chicken broth
1 pint cherry tomatoes -- halved
1/2 teaspoon red pepper flakes
1/4 cup grated parmesan cheese
Prepare linguine according to package directions. Meanwhile, in skillet over
medium heat, cook broccoli and garlic in hot oil 2 minutes. Add broth and
tomatoes; bring to a boil and cook 6 minutes or until tender. Drain pasta
and place in serving bowl; top with broccoli mixture, red pepper flakes and
cheese. Toss well. Serve with Garlic Bread and Spring Salad.
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NOTES : I used spaghetti pasta and put chicken boullion powder in the water.
I used this broth instead of the canned broth. I used frozen broccoli and
regular firm tomatoes (cut into 16 chunks). I also omitted the red pepper.
Also, I doubled up on the garlic.
