2 c. fresh broccoli florets
2 tbsp. olive oil
2 tsp. thin sliced garlic
1/2 c. canned chicken broth
6 oz. capellini (a thin spaghetti)
1/4 c. canned roasted red peppers or pimentos
1/2 c. fresh Parmesan cheese
1 tsp. salt
Fresh ground black pepper to taste
Few crushed red pepper flakes to taste

Bring a large pot of salted water to a boil. Lower broccoli florets into water in metal strainer. Boil 3 minutes; remove broccoli; keep the water boiling. Meanwhile, heat 2 tablespoons olive oil in a skillet over moderate heat. Add garlic and cook until golden. Add broccoli and 1/2 cup chicken broth; simmer 5 minutes. Add capellini to boiling water. Stir until boiling; boil 4 to 5 minutes, until tender. While broccoli simmers and pasta cooks, chop red peppers or pimentos and grate 1/2 cup fresh Parmesan cheese. Pour contents of skillet into a large bowl. Add the red peppers and half the Parmesan. Drain pasta. Add to bowl with salt and pepper. Add red pepper flakes if you like your pasta spicy. Toss well. Heap onto plates. Sprinkle with remaining Parmesan. Serve with crusty bread and a tossed salad. Makes 2 main dish servings.