1/4 cup extra virgin olive oil
3-4 cloves minced garlic
3/4 tsp crushed red pepper flakes
1 lb. frozen broccoli florets , thawed
8 oz. linguini (or pasta of your choice) cooked in chicken or vegetable broth
about 1/2 cup freshly grated parmesan
In a large saute pan gently saute the garlic and pepper flakes in the olive oil for about a minute or two. Add the broccoli and saute until warmed through. In the meantime cook the linguini in the chicken broth, saving about 1/2 cup of the broth after draining. Add the pasta to the broccoli and the pasta broth if the mixture seems a little dry. Top with the grated parmesan and s&p to taste.
( a good size bag of baby spinach substitutes nicely for the broccoli- just barely saute it)