Pasta with Garlic, Broccoli and Sun-dried Tomatoes

One of my favorite pasta dishes, this is delicious, easy and quick.  It can be prepared in a half hour.  I sometimes add onion and/or artichoke hearts too.  It's fun to experiment with different ingredients - I don't think you can go wrong.

Serves 4-6

5 cups  Broccoli Flowerettes

1 pound dry pasta (my favorite GF pasta is made with quinoa flour)

½ cup chopped oil-packed sun-dried tomatoes

olive oil, if not enough oil in sund-dried tomatoes

1/3 cup chopped garlic

2 large tomatoes, seeded, chopped

½ tsp dried crushed red pepper

1 cup grated Parmigiano-Reggiano cheese

1/3 cup chopped fresh basil (1T dried)

Additional grated Parmesan cheese

Bring water to a boil and cook pasta according to directions, toss with reserved oil from sun-dried tomatoes or olive oil if it's done before the veggies.  Meanwhile…

Cook broccoli until just tender, drain.  (I do it in the microwave)

Heat a pan over medium heat, add sun-dried with their oil and garlic and saute a minute.  Add fresh tomatoes, crushed red pepper, and broccoli and sauté until heated through, about 2 minutes.  If it's too dry add a little olive oil.

Combine pasta, vegetables, 1 cup parmesan cheese and basil and toss until well blended.  Season to taste with salt and pepper.