8 ounces linguine
2 tablespoons olive oil
1 medium onion, finely chopped
1 clove garlic, minced
1 bunch fresh broccoli – trimmed and separated into florets
1/2 cup chicken broth
8 ounces cooked, peeled, and deveined shrmip
1 red bell pepper – seeded and thinly sliced into skinny strips, between 1 and 2 inches long
2 tablespoons chopped fresh Italian parsley
Salt and Pepper to taste
Cook pasta, according to the directions on the package, until al dente (tender, but still firm). Drain.
Meanwhile, in a large saucepan, heat olive oil over medium heat until hot. Add onion and garlic; cook and stir 5 minutes or until onion is tender. Add broccoli and broth. Cover and reduce heat to low.
Simmer 8 – 10 minutes or until broccoli is tender-crisp. Add the shrimp, pepper, and parsley, stir occasionally until heated through.
Add pasta to broccoli mixture and toss until lightly coated. Season to taste with salt and black pepper.
Served with toasted French Bread, this is a deliciously light….and healthy….summer meal. Add a little freshley shredded parmesan and it’s thisclose to Heaven!