Lemony Penne and Broccoli

It isn't often I come across a healthy recipe all my kids like, but this is one they ask for often.  Plus, it's super budget friendly - something I wanted to show my friends who claim eating healthy is so espensive.  I found this recipe in Family Circle a few years ago.

8 oz. whole wheat, whole grain, or veggie penne

4 tablespoons olive oil

6 cloves garlic, sliced

1 poumd broccoli florets

1 (19 oz.) can cannellini beans, drained and rinsed

Juice and zest of 1 lemon

1/4 teaspoon salt

1/4 teaspoon red pepper flakes

1/2 cup fresh basil leaves or 1 teaspoon dried basil

1/4 cup grated parmesan cheese (optional for non-vegan version)

Cook penne according to package directions. Drain, RESERVING 1 CUP OF THE LIQUID! Transfer pasta to large serving bowl.  While pasta is cooking, heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add garlic and cook for 1 to 2 minutes, until golden. Add broccoli and 1/3 cup water to skillet and cook, covered, stirring occasionally, for 5 minutes or until tender.
Stir beans into skillet and heat through. Add lemon juice, zest, salt and red pepper. Add contents of skillet to pasta. Stir in the remaining 2 tablesoons oil and enough reserved cooking liquid to create a sauce. Tear in the basil. Serve immediately with cheese on the side.