1 onion, diced
1 clove garlic, minced
1 tbsp. olive oil
1 (16 oz.) can whole tomatoes in sauce
1 tbsp. chopped parsley
1/4 tsp. dried basil
1/8 tsp. pepper
1 c. cooked chopped broccoli flowerets
4 oz. pasta twists, cooked and drained
2 tbsp. grated Parmesan cheese

Saute onion and garlic in oil in a skillet, stirring until vegetables soften. Add tomatoes, parsley, basil, and pepper. Cover and cook 5 minutes.

Add broccoli and cook 5 minutes more. Toss cooked pasta twists with the sauce. Top with grated Parmesan cheese. Serves 2.