16 oz. pkg. linguine
1large bunch fresh broccoli, cut into florets
1 clove garlic, minced
1 Tbsp. olive oil
1 (13 3/4 oz) can chicken broth
1 pint cherry tomatoes, halved
1/2 tsp. crushed red pepper flakes
1/4 cup grated Parmesan cheese

Prepare linguine according to package directions. In skillet over medium heat, cook broccoli and garlic in hot oil for 2 minutes. Add broth and tomatoes; bring to boil and cook 6 minutes or until crisp-tender. Drain pasta and place in serving bowl. Top with broccoli mixture, red pepper flakes and Parmesan cheese. Toss gently, adding kosher salt and fresh ground black pepper to taste. Garnish with fresh basil (optional). To make this a complete dinner, add cooked shrimp or chicken to the broccoli mixture.