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1. Cut broccoli florets from stem; trim to small florets. Peel and slice stems. Process sliced stems and 1/2 cup of the broth in food processor until very fine.
2. Heat olive oil in large skillet over medium-high heat. Add ginger, garlic and red pepper; cook 15 seconds. Stir in pureed broccoli mixture, florets, remaining 1 cup chicken broth and the salt. Boil, stirring occasionally, just until broccoli is tender, 5 to 8 minutes. Toss with hot pasta. Makes 6 main-dish servings.