1 lb. cavatelli, cooked al dente (can use shells or rigatoni)
4 cloves garlic
4 tbsp. olive oil
1/2 can chicken broth
1 bunch broccoli florets
1/4 c. Parmesan cheese
Salt to taste
1/2 tsp. garlic powder
Dash red pepper

Cook broccoli and drain (reserve 1 cup water).

In fry pan heat oil; add garlic and brown. Remove garlic and add chicken broth and reserved water from broccoli. Bring to boil.

Add broccoli; stir and add garlic powder, salt and a little red pepper. Let simmer 5 minutes. Remove from heat and add to cooked cavatelli. Blend and serve with Parmesan cheese. Serves 4 to 6.