Broccoli And Sun Dried Tomato Penne

• 6 oz penne
• 1/4 cup XVOO
• 1/2 t. salt
• 1/4 cup chopped garlic
• 1 T chopped fresh thyme
• Approx. 6 oil packed sun dried tomatoes, sliced into thin strips
• 1/2 cup chopped fresh tomatoes, optional
• 2 cups blanched sliced broccoli or aspiration
• 1 cup baby spinach, optional
• 1/2 cup grated parmesan + more for serving

1. 1.Bring a pot of salted water to a boil. Cook penne till al dente. Drain and reserve. If it needs to be kept for a while, coat in oil then return to the hot water for a moment to re-heat.
2. 2. Heat XVOO in a large sautee pan add salt and garlic. Just when garlic begins to brown, add thyme, sun dried tomatoes and fresh tomatoes if using. Stir for a moment then add broccoli and spinach if using.
3. 3. Add penne and stir. Add parmesan tossing to distribute. Serve.

penne, xvoo, salt, garlic, t, tomatoes, fresh tomatoes, broccoli, baby spinach

Taken from www.epicurious.com/recipes/member/views/broccoli-and-sun-dried-tomato-penne-52841761 (may not work)