Rotini With Broccoli

• 1 pound pasta, rotini 16 ounces
• 2 cups broccoli florets fresh and chopped
• 4 tablespoons olive oil
• 3 cloves garlic or as needed, minced
• 18 teaspoon red pepper flakes or to taste
• 1 cup stock chicken or vegetable
• 2 tablespoons lemon juice fresh, or to taste
• 4 tablespoons parmesan, parmigiano-reggiano cheese, grated

1. Bring a large pot of salted water to a boil over high heat.
2. Add the rotini into the pot.
3. Cook uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, 7 to 9 minutes.
4. Drain.
5. Heat the olive oil in a skillet over medium heat until hot.
6. Add the garlic and red pepper flakes, stirring constantly, and cook until fragrant, about 1 minute.
7. Stir in the broccoli, chicken broth, lemon juice, salt, and black pepper to taste.
8. Bring to a boil, reduce the heat to medium-low and simmer until the broccoli is tender, 4 to 6 minutes.
9. Add the pasta, cook over medium low heat for 1 minute or until heated through.
10. Stir in the Parmesan cheese and serve warm.

pasta, broccoli florets, olive oil, garlic, red pepper, chicken, lemon juice fresh, parmesan

Taken from recipeland.com/recipe/v/rotini-broccoli-53784 (may not work)