Linguine with Cherry Tomatoes, Basil, Lemon, and Garlic

I originally wasn't going to blog about this recipe, since it's pretty simple and straight out of the Foodie, Formerly Fat cooking blog. It's one of those alchemical recipes in which the final dish is a lot greater than the sum of its parts. Garlic and cherry tomatoes are sauteed, and then broth, lemon juice, and basil are added. The sauce is then mixed with linguine. It was originally from a diet cookbook, but trust me - I will never make it when I am seriously dieting, because I can't stop eating it. There's something about the lemon that really makes it taste great. Anyway, without further ado, here's the recipe. I upped the amount of tomatoes and basil and decreased the amount of pasta relative to the amounts given here. If I am unable to resist its charms while I am on a diet, I will cook precisely one serving of pasta and mix it with the entire amount of the sauce, or have lots of dinner guests so that there are no leftovers.
Without further ado, here's the recipe. There are some nice pictures on the link if you are so inclined.

Linguine with Cherry Tomatoes, Basil, Lemon, and Garlic
1 lb of linguine
4 garlic cloves
2 tbsp olive oil
1/2 cup broth (chicken or vegetable)
Juice of one lemon
1 lb cherry tomatoes (or grape tomatoes), halved
3/4 cup fresh basil

Instructions

Turn on the heat under a pot of water to boil for the pasta. Meanwhile, in a frying pan heat the oil, the garlic (crushed and minced), and the tomatoes. Saute gently over medium heat. When the pasta is just about halfway cooked, squeeze the lemon juice into the frying pan, add in the broth, and then toss in the basil. Stir to combine.
Under-cook the pasta just a tiny bit and toss it into the frying pan and allow it to soak up the liquid in the pan.
Serve hot with a sprinkling of Parmesan cheese.