Heat the broth, basil, garlic and broccoli in a 10-inch skillet over medium heat to a boil. Reduce the heat to low. Cover and cook until the broccoli is tender-crisp.Add the penne and lemon juice and toss to coat. Season to taste. Sprinkle with the cheese.
1 cup Vegetable or Chicken Broth0.5 teaspoon dried basil leaves, crushed2 cloves garlic, minced3 cups broccoli florets8 ounces (about 3 cups) penne pasta, cooked and drained1 tablespoon lemon juice2 tablespoons grated Parmesan cheese
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