1/4 pound penne pasta, about 1 1/2 cups

1/4 pound broccoli florets, about 1 1/4 cups

1/2 tablespoon olive oil, divided use

1 cup sliced onion

3 teaspoons minced garlic

1/2 cup fat free, no-salt-added chicken broth (divided use)

1 tablespoon lemon juice

Salt and freshly ground black pepper

2 tablespoons freshly grated Parmesan cheese

Bring a large saucepan of water to a boil. Add the penne and boil 8 minutes. Add the broccoli to the saucepan and continue to boil 2 minutes. Meanwhile, heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and saute 2 to 3 minutes. Add the garlic, chicken broth, remaining olive oil and lemon juice. Cook 2 minutes. Drain pasta and add to the skillet. Toss well for a minute. Add salt and pepper to taste and sprinkle Parmesan cheese on top.

Yield 2 servings.

Per serving: 316 calories (17% from fat), 5.9 g fat (1.5 g saturated, 2.1 g monounsaturated), 4 mg cholesterol, 12.7 g protein, 54.7 g carbohydrates, 3.1 g fiber, 129 mg sodium.