Quick Sun-Dried Tomato and Broccoli Penne

Name: Quick Sun-Dried Tomato and Broccoli Penne
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 1 teaspoon Balsamic Vinegar, optional; 8 ounces Broccoli, cut into small florets (one medium broccoli crown); 1 teaspoons Dried Basil or 2 Large Basil Leaves, thinly sliced (I was out of the fresh stuff); 1 Garlic Clove, crushed; 0 teaspoons Ground Pepper; 1 teaspoon Extra-Virgin Olive Oil; 4 ounces Penne Pasta (I used Trader Joes Gluten-Free Corn Pasta); 0 teaspoons Salt, to taste (I used the full 1/2 teaspoon); 2 ounces Sun-Dried Tomatoes Packed in Oil, mostly drained and chopped (about 1/3 cup of chopped sun-dried tomatoes, I used Bella Sun Luci in Extra-Virgin Olive Oil with Herbs)

Quick Sun-Dried Tomato and Broccoli Penne is a vegan main course. This recipe serves 2. One portion of this dish contains about 15g of protein, 4g of fat, and a total of 344 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. Head to the store and pick up balsamic vinegar, broccoli, garlic clove, and a few other things to make it today. To use up the sun-dried tomatoes you could follow this main course with the Pink Peony Popcorn Balls as a dessert.

Instructions

Boil pasta adding the broccoli to the water when the pasta has 3 to 5 minutes left to cook (the corn pasta takes 15 minutes (the package is incorrect), so I add the broccoli when 4 minutes remain – that equals perfect doneness for me).While that is cooking, place the remaining ingredients in a large bowl, and stir to combine.When the pasta and broccoli are finished, drain thoroughly, then add them to the large bowl, tossing them with the other ingredients to evenly coat.

Ingredients you will need

Broccoli