Cavatellli and Broccoli

2 dashes of granulated garlic
3 T olive oil
1 head of broccoli florets
2 C chicken broth
1 lb. frozen cavatelli
8 T butter
salt and pepper, crushed red pepper
1 can mushroom pieces and bits
grated Parmesan
3T cornstarch mixed with 5T water
In a fry pan saute broccoli, season with salt, pepper and garlic. Fry until al dente. Add mushrooms. Add broth and cook until broccoli is tender. Cook cavatelli according to package directions for al dente. Place cooked cavatelli in a serving dish with 4 T butter, toss to coat. Thicken broccoli mixture with cornstarch and water mixture ; cook for a few minutes. Add remaining 4T butter. Pour broccoli and mushroom over cavatelli and toss with red pepper and grated Parmesan cheese. Serve with extra cheese.