Garlic Broccoli Pasta

Bring a large pot of salted water to a boil and cook the penne or rigatoni according to package directions until al dente, then drain and set aside.

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat and add the minced garlic, stirring constantly for about 1 minute until fragrant but not browned.

Add the chopped broccoli florets to the skillet and stir to coat with the garlic oil, then pour in the chicken broth.

Bring the broccoli mixture to a simmer and cook for 4–5 minutes until the broccoli is tender-crisp.

Stir in the diced roasted red pepper and red pepper flakes, then taste and adjust seasoning as needed.

Add the cooked pasta to the skillet and toss gently to combine all ingredients evenly.

Remove from heat and sprinkle the shredded Parmesan cheese over the pasta, tossing lightly to distribute.

Divide among four bowls and serve immediately, drizzling with additional olive oil if desired.