Whole-Wheat Spaghetti With Broccoli & Sun-Dried Tomatoes

• 3 teaspoons extra virgin olive oil
• 4 garlic cloves, minced
• 14 teaspoon red pepper flakes (or to taste)
• 6 sun-dried tomatoes, packed in oil, drained and sliced
• 2 cups broccoli, cut into florets
• 4 cups whole wheat spaghetti, cooked (Reserve 1 cup of the pasta water)
• 1 (25 ounce) jarorganic pasta sauce with mushrooms (or any type of sauce you like)
• 2 tablespoons capers, drained
• parmesan cheese, to top

1. Cook spaghetti to desired tenderness and drain.
2. Do not rinse.
3. The starch left on the spaghetti helps hold the sauce.
4. Heat oil in a large pan or pot over medium heat.
5. Add garlic and red pepper flakes and stir for about 30 seconds.
6. Don't let garlic burn.
7. Add tomatoes and broccoli.
8. Saute for 1 minute.
9. Add the pasta water, cover and cook for 4 minutes.
10. Stir in cooked pasta.
11. Add sauce and capers.
12. Toss to coat evenly.
13. Cook 2 - 4 minutes longer.
14. Garnish with Parmesan.

extra virgin olive oil, garlic, red pepper, tomatoes, broccoli, whole wheat spaghetti, pasta sauce, capers, parmesan cheese

Taken from www.food.com/recipe/whole-wheat-spaghetti-with-broccoli-sun-dried-tomatoes-164364 (may not work)