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.