Heat margarine and olive oil in large frying pan. Add chopped garlic. Do Not Brown. Add broccoli crowns and mix well to coat the broccoli with the olive oil/margarine/garlic mixture. Add 1 to 1 1/2 cups chicken broth. Lower heat; cover and steam broccoli. Mix 1 tablespoons cornstarch with 3 tablespoons chicken broth and stir into mixture in frying pan to thicken. Add prepared penne pasta. Mix to heat through. Sprinkle with Parmesan cheese, salt and pepper to taste.
*Any combination of fresh crispy-type vegetables can be used.
Recipe from Newport Hospital's Book of Favorite Recipes, compiled by hospital staff and friends.
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