karenweis@yahoo.com from Villias, N.J. says:
Easy, and just as good the next day.

Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients:

• 1 bunch broccolli, about 1 1/2 lbs.

• 2 teaspoons of chopped garlic

• 1/3 cup of low-salt chicken broth

• 6 tablespoons of oil

• 1 lb. of penne pasta, cooked

Directions:

Cut broccoli flowerets off the stems into bite-sized pieces. Stems can be used after outer skin is peeled and stems are cut into 1/4 inch slices.



Bring a large quanity of water to boil. When boiling, add the broccoli fowerets and stems. Cook 3 minutes. Drain and run cold water over broccoli to stop any further cooking.



Heat the oil in a skillet and add the garlic. Cook for only 1 minute. Add broccoli to heat thoroughly, careful as any water on broccoli may spatter. Add the broth and salt and pepper to taste.



Toss with hot cooked penne pasta and serve immediately.



Yield: Four to six servings.