SPAGHETTINI WITH SPRING ASPARAGUS

(RECIPE POSTED BY PATTI MACINTYRE) 
This is a good light meal serve with a salad. I added a little extra crushed red pepper flakes.

8oz spaghettini
2 cups asparagus pieces
1/4 cup extra virgin olive oil
6 cloves garlic, minced
2 tbsp finely chopped flat-leaf parsley
Pinch crushed pepper flakes
1cup of chicken broth
Salt,pepper,grated parmesan cheese

Cook pasta according to pkg directions, adding the asparagus during the last minute of cooking. Meanwhile, in a large, deep skillet, heat the olive oil over medium-high heat.
Cook the garlic for 1 minute.
Add the parsley and red pepper flakes and cook for 30seconds.
Stir in the broth and bring to a simmer.
Remove from heat and toss in the drained spaghettini and asparagus.
Season with salt, pepper and Parmesan and serve immediately.
Serves 4.