Broccoli Olive Linguine - cooking recipe

Ingredients

8 oz. each: uncooked regular linguine and spinach linguine
2 Tbsp. olive oil
1 clove garlic, minced
3 c. broccoli florets
1/2 tsp. red pepper flakes
1 (13 3/4 oz.) can reduced-sodium chicken broth
1/4 c. chopped, pitted, ripe olives
1/4 c. grated Parmesan cheese

Preparation

In a large saucepot of boiling, salted water, cook regular and spinach linguine as packages direct.
While linguine is cooking, in a large nonstick skillet, over medium heat, heat oil.
Add garlic and saute 1 minute, until softened.
Add broccoli, pepper flakes and chicken broth.
Cover and cook about 6 minutes or until broccoli is tender.
Drain linguine and place in a large serving bowl.
Add broccoli mixture and olives.
Toss well; sprinkle with cheese.