1/4 c. oil
2 c. broccoli flowerettes
1/4 c. sliced scallions
1/2 tsp. basil leaves
2 cloves garlic
1/2 tsp. salt
1/2 lb. pasta (shells), cooked & drained
1/2 c. grated Parmesan cheese
1 c. cherry tomatoes, halved

In a large skillet heat oil over medium-high heat. Add broccoli, scallions, garlic, basil and salt. Toss and stir until broccoli is tender-crisp, about 4 minutes. Remove from heat. Toss with pasta, Parmesan cheese and tomatoes. Chill well before serving.