1/4 c. peanut oil
2 c. broccoli flowerets
1/2 c. scallions, sliced
1 clove garlic, minced
1/2 tsp. basil leaves
1/2 tsp. salt
1/2 lb. pasta (curly-roni Italian style Rotini)
1/2 c. grated Parmesan cheese
1 c. cherry tomatoes, cooked & drained

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