Cut broccoli from stems into small florets. Peel and slice stems. Process sliced stems and 1/2 cup chicken broth until very fine. Heat olive oil in large skillet over medium-high heat. Add ginger, garlic, and red pepper; cook 15 seconds. Stir in pureed broccoli mixture, florets, remaining 1 cup chicken broth, and salt. Boil, stirring occasionally, just until broccoli is tender, 5 to 8 minutes. Toss with pasta. Makes 6 servings. Sprinkle with Parmesan cheese, as desired.