Ingredients: (Serves four)

• ½ pound of penne pasta
• 5 cups of broccoli
• 2 cups of halved cherry tomatoes
• ¼ cup of olive oil
• 10 cloves of garlic (sliced thin)
• ½ cup of low sodium, chicken or vegetable broth
• Zest of one lemon (grated)

Directions:

• Cook the pasta as directed adding the broccoli a few minutes prior to completion of cooking. Drain pasta, broccoli and set aside.
• Sauté the sliced garlic and oil for two minutes (until it starts to color) in a skillet over a medium heat.
• Pour in the broth and let boil. Simmer until the liquid has reduced by about half (make sure to stir regularly to keep garlic from sticking to pan).
• Add the pasta, broccoli, tomatoes and lemon zest and stir through until heated.