Broccoli with Rigatoni

1 pound of rigatoni pasta cooked (rotini or fusilli works great too, same amount)
2 tablespoons good olive oil
2 tablespoons butter substitute or margarine
4 cloves garlic, minced
1 bunch broccoli separated into florets (save stems for another use)
1 cup chicken broth or vegetable broth
1 cup basil, coarsely chopped or 1 tablespoon dried basil, divided
1 cup fresh parsley, chopped or 2 teaspoons of dried
1 cup low fat grated cheese
1/2 teaspoon pepper

Cook pasta according to package directions. Do this right before going on to the rest of the recipe.

When the pasta is drained place in bowl with 1 tablespoon of olive oil or butter and toss. This keeps the pasta from sticking together. Put to the side

In a large frying pan on medium heat, heat oil and butter and gently heat the garlic, about 2 minutes.

Add the broccoli and stir occasionally for 5 minutes.

Add chicken broth, cover and simmer just until broccoli is tender but still somewhat firm- 10 minutes.

Add half the basil and the drained hot pasta to the pan and mix thoroughly.

Put on a hot serving dish and sprinkle with parsley, grated cheese, pepper, and remaining basil.

Toss together gently and serve!