|Olive oil||3 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Cherry tomatoes||1 Pint, halved|
|Chopped broccoli||2 Cup (32 tbs), cooked until crisp-tender and drained|
|Chopped fresh basil/1/2 teaspoon dried, crumbled||1 Tablespoon|
|Crushed red pepper flakes||1⁄2 Teaspoon (Or To Taste)|
|Freshly ground pepper||To Taste|
|Fettuccine||1⁄2 Pound, cooked al dente and drained|
|Freshly grated parmesan cheese||2 Tablespoon|
Heat oil in large skillet over medium-high heat.
Add garlic and onion and saute until tender about 5 to 10 minutes.
Add tomatoes and cook until softened, about 10 minutes.
Blend in broccoli and seasonings.
Add fettuccine and toss lightly
Sprinkle lightly with Parmesan and toss again.
Pass additional cheese at table if desired.