I tried this a couple of times and if my husband likes it in different versions two nights in a row it’s a winner. He doesn’t like leftovers.
Dinner for two:
1/2 lb linguini, get the water boiling
Dry roast a handful of pine nuts and cool. Sautee broccoli, separate pan, in olive oil and add chicken or vegetable broth by the tablespoon. Add a bit of pasta water and the drained pasta to the broccoli. Add 1/4 c feta cheese, crumbled, and toss. Add the pine nuts.
Toss the drained pasta, mix and put it in big bowls to enjoy.
Last night I made it differently with linguini, by adding shredded snap peas and some diced chicken. Plus, I’m cleaning out the frig thoughtfully before anything becomes a “science project.” Cheers, Dee
Cooking with Dee 
I just thought of a riff on this I’d like to try this coming week: saute some sweet Italian sausage; then toss in some cavolo nero (dinosaur kale that’s been de-ribbed and ribboned (chiffonade). Add cooked pasta with a bit of its water and some grated Fontina. Top the bowls with a bit of grated or shaved Parmigiano or Romano. I’ll try it and let you know. Anything to get my husband to eat something green!