Broccoli Olive Linguine

• 8 oz. each: uncooked regular linguine and spinach linguine
• 2 Tbsp. olive oil
• 1 clove garlic, minced
• 3 c. broccoli florets
• 1/2 tsp. red pepper flakes
• 1 (13 3/4 oz.) can reduced-sodium chicken broth
• 1/4 c. chopped, pitted, ripe olives
• 1/4 c. grated Parmesan cheese

1. In a large saucepot of boiling, salted water, cook regular and spinach linguine as packages direct.
2. While linguine is cooking, in a large nonstick skillet, over medium heat, heat oil.
3. Add garlic and saute 1 minute, until softened.
4. Add broccoli, pepper flakes and chicken broth.
5. Cover and cook about 6 minutes or until broccoli is tender.
6. Drain linguine and place in a large serving bowl.
7. Add broccoli mixture and olives.
8. Toss well; sprinkle with cheese.

regular linguine, olive oil, clove garlic, broccoli florets, red pepper, chicken broth, olives, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=830494 (may not work)