1 cup of chicken broth
1/2 teaspoon of parsley
1/2 teaspoon of black pepper
2 minced garlic cloves
3 cups of broccoli florets
1 pound of cooked and well drained pasta (shells or penne pasta works best)
1 fresh lemonGrated Parmesan or Romano cheese
Over medium heat cook the chicken broth, add the parsley, garlic and and broccoli in a 10 inch skillet and bring to an even boil, reduce the heat to low cover and cook until the broccoli is tender to your liking. Slowly add the cooked pasta. Remove from heat. Slice your fresh lemon remove pits and squeeze the fresh lemon over the pasta and broccoli and mix well to coat.
Sprinkle the pasta with cheese. (optional)
Serve with Italian bread and a nice glass of white wine.
You can use cauliflower instead of broccoli and cook the same way.
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