VEGETABLE PASTA

3 tablespoons olive oil                     1 tablespoon chopped fresh basil
3 garlic cloves, mince                                or
1/4 cup chopped onion                          1/2 teaspoon dried crumbled
1 pint cherry tomatoes, halved
                                            1/2 teaspoon crushed red pepper flakes
                                               or to taste
2 cups chopped broccoli                     salt
 cooked until crisp-tender                  pepper freshly ground
 (3-4 minutes in boiling water)             1/2 pound fettuccine, cooked al dente

                                            grated Parmesan cheese


Heat oil in large skillet over medium-high heat. 
Add garlic and onion and sauté until tender, about 5-10 minutes. 
Add tomatoes and cook until softened, about 10 minutes.

Blend in broccoli and seasonings. 
Add fettuccine and toss lightly. 
Pass cheese or sprinkle on.