1 lb. lean ground beef
2 cloves garlic, minced
1 can (14-oz.) beef broth
1 medium onion, thinly sliced
1 cup uncooked rotini pasta
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/2 tsp. dried thyme leaves
1 can (15 oz.) Italian-style tomatoes, with juice (do not drain)
2 cups broccoli florets or 1 package (10 oz.) frozen broccoli, thawed
3 ounces shredded Cheddar cheese or grated Parmesan cheese

Combine meat & garlic in large nonstick skillet; cook over high heat until meat is no longer pink, breaking apart with wooden spoon. Pour off drippings. Place meat in large bowl; set aside.

Add broth, onion, pasta, basil, oregano & thyme to skillet. Bring to a boil. Reduce heat to medium-high & and boil 10 minutes; add tomatoes with juice. Increase heat to high & bring to a boil; stir in broccoli. Cook, uncovered, 6 to 8 minutes, stirring occasionally, until broccoli is crisp-tender & pasta is tender. Return meat to skillet & stir 3 to 4 minutes or until heated through.

With slotted spoon, transfer to serving platter. Sprinkle with cheese. Cover with lid or tent with foil several minutes, until cheese melts.

Meanwhile, bring liquid left in skillet to a boil over high heat. Boil until thick & reduced to 3 to 4 Tblsp. Spoon over pasta.