- 1 cup Swanson® Chicken Broth
- 1/2 teaspoon dried basil leaves, crushed
- 1/8 teaspoon ground black pepper
- 2 cloves garlic, minced
- 3 cups broccoli flowerets
- 4 1/2 cups hot cooked penne pasta (medium tube-shaped pasta), cooked without salt
- 1 tablespoon lemon juice
- 2 tablespoons grated Parmesan cheese
- Mix broth, basil, pepper, garlic and broccoli in skillet. Heat to a boil. Cover and cook over low heat for 3 minutes or until broccoli is tender-crisp.
- Add pasta and lemon juice. Toss to coat. Serve with cheese.