Pasta with Broccoli, Sundried Tomatoes and Roasted Peppers

Ingredients

• 2 cups uncooked whole wheat penne pasta
• 2 cups broccoli florets
• � medium sized onion finely minced
• 4 cloves garlic, chopped
• � cup chopped Kalamata olives
• *6 sundried tomatoes soaked in � cup hot water, softened and chopped (save water)
• pinch red pepper flakes
• *� cup chopped prepared roasted red bell peppers
• 2 TBS olive oil
• salt and cracked black pepper to taste
• * optional 1 can anchovies, chopped
• *optional Chevre goat cheese for garnish

Directions

1. Bring lightly salted water to a boil in a medium pot. Prepare broccoli florets and chop rest of ingredients.
2. When water comes to a boil add pasta and cook for 15 minutes. After 15 minutes add broccoli florets to same water with pasta and continue to cook both for another 3 to 4 minutes. Strain in colander and toss with olive oil.
3. While pasta is cooking, Healthy Saut� onion in medium saut� pan over medium low heat for about 5 minutes stirring frequently. Add garlic and continue to saut� for another minute. Add � cup of sundried tomato water and rest of ingredients. Simmer over medium low heat.
4. After you have drained and tossed pasta and broccoli with olive oil, add to rest of ingredients and toss all together. If desired, toss at end with a little goat cheese. Serves 4 For optimum flavor and nutrition serve with: Great Antipasto Salad Notes: * Use sundried tomatoes that are dried without being packed in oil. * You can buy good quality roasted red bell peppers in a jar that will save you time in preparing this dish. If you have the time and don't mind it is easy to roast under the broiler and does not need to be oiled. Simply place under broiler and let blister turning to all sides. Let set in a bowl covered for a few minutes and peel.

Nutrition Highlights

Foods in This Recipe