Cavatelli Con Broccoli

• 1 pkg. celentano cavatelli
• 1/2 bunch fresh broccoli florets and upper portions of stems, thinly sliced (or 1 pkg. frozen broccoli)
• 1/4 c. olive oil
• 4 to 6 oz. chicken stock
• 4 to 6 large cloves garlic, finely chopped
• 2 shallots or 6 scallions, chopped
• fresh basil, chopped
• fresh Italian parsley, chopped
• oregano to taste
• salt and pepper to taste

1. Steam or boil broccoli until tender, not soft.
2. Heat oil; lightly saute garlic and shallots or scallions until golden.
3. Add chopped tomatoes and continue to saute.
4. Add chicken stock and spices.
5. Bring to a boil.
6. Simmer for 10 minutes.
7. Cook cavatelli. Drain.
8. Add cooked broccoli to chicken stock mixture.
9. Pour over cavatelli.
10. Sprinkle with grated cheese.
11. Serves 5.

celentano cavatelli, fresh broccoli, olive oil, chicken stock, garlic, shallots, fresh basil, fresh italian parsley, oregano, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=696016 (may not work)