2 c  Broccoli florets
10 ml Roasted garlic -- minced
Parsley -- minced
1/2 c  Broth or stock
Red pepper flakes
1 lb Penne -- cook al dente

Put broccoli, garlic and stock in pan. Cook until broccoli is tender-crisp.
Drain excess stock. Toss with penne and sprinkle with cheese.