Pasta with Sun-Dried Tomatoes

• 8 ounces wheat penne
• 4 teaspoons olive oil
• 1/2 small onion, diced (about 2 ounces)
• 1 medium yellow bell peppers, diced (about 6 ounces)
• 1 medium head of broccoli florets (about 8 ounces)
• 2 garlic cloves, minced
• 10 sun dried tomatoes packed in oil, julienned
• 1/4 teaspoon red pepper flakes
• 2 tablespoons pine nuts
• A bunch of fresh basil leaves, julienned
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste

1. Bring a pan of slightly salted water plus 1 teaspoon of olive oil to a boil.
2. Add the penne and cook until al dente, about 10 to 12 minutes.
3. Drain and return to the pan.
4. Mix in 1 teaspoon of olive oil.
5. Heat 2 teaspoons of olive oil in a pan over high heat.
6. Add the onions and saute until translucent.
7. Add the bell peppers, garlic, and cook for 2 minutes, mixing occasionally.
8. Add the broccoli, sun-dried tomatoes, red pepper flakes, and continue to cook until the vegetables are tender.
9. Add a little bit of the sun-dried tomatoes oil, the pine nuts, basil, and season to taste.
10. Blend in the cooked pasta and serve immediately.

penne, olive oil, onion, yellow bell peppers, head of broccoli florets, garlic, tomatoes, red pepper, nuts, basil, parmesan cheese, salt

Taken from www.cookstr.com/recipes/pasta-with-sun-dried-tomatoes (may not work)