Instructions: Combine broth, lemon peel, and black pepper in a large saucepan and bring to a boil. Stir in broccoli, red pepper and pasta; return to a boil.

Reduce heat and simmer, stirring frequently, until pasta is tender.

Transfer to pasta bowls and sprinkle with cheese and crushed red pepper, if desired.

NOTES : Much of the broth gets absorbed up by the pasta. I dont strain it, but I use one of those spoon/fork pasta things to dip up the pasta, so only a little broth gets in the bowl. I leave the broth in the pan to float the leftovers in, but dont really serve up much of it with the pasta. I guess if you like it to be more soupy, you could serve it.

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