Lemon Broccoli and Tomato Pasta

Ingredients:
1 tbsp oil 2 cloves garlic, crushed
4 tomatoes, diced
1 x 1 litre pack Campbell’s Real Stock - Vegetable 375g penne pasta 500g
broccoli stems and florets cut into small pieces grated zest and juice of 1 lemon

Method
1. Heat oil in a medium saucepan. Add garlic and tomatoes and cook for 2 minutes.

2. Add Campbell’s Real Stock and bring to the boil. Stir in pasta and cook, uncovered, for 12 – 14 minutes, stirring occasionally, or until pasta is al dente and most of stock is absorbed. Do not drain.

3. Add broccoli and cook for 2 minutes or until broccoli is just tender. Stir through lemon zest and juice just before serving.