16 ounces linguine pasta

1 bunch broccoli -- cut into florets

1 clove garlic -- minced

2 tablespoons olive oil

1 can reduced-sodium chicken broth

1 pint cherry tomatoes -- halved

1/2 teaspoon red pepper flakes

1/4 cup grated parmesan cheese

Prepare linguine according to package directions. Meanwhile, in skillet over medium heat, cook broccoli and garlic in hot oil 2 minutes. Add broth and tomatoes; bring to a boil and cook 6 minutes or until tender. Drain pasta and place in serving bowl; top with broccoli mixture, red pepper flakes and cheese. Toss well. Serve with Garlic Bread and Spring Salad.