Pasta with Broccoli and Dried Tomatoes

• 1/2 to 2/3 cup sliced sun-dried tomatoes (not oil-cured)
• 10 to 12 ounces pasta, any short chunky shape (see variation)
• 2 to 3 good-size broccoli crowns, cut into bite-size pieces
• 2 1/2 tablespoons extra-virgin olive oil
• 1/2 cup grated fresh Parmesan cheese or Parmesan-style soy cheese
• Salt and freshly ground pepper to taste

1. If the dried tomatoes you are using arent moist, soak them in hot water for about 10 minutes and drain.
2. Cook the pasta according to package directions and drain.
3. Meanwhile, steam the broccoli in a covered saucepan on the stove-top or in a covered microwave-safe container in the microwave, using a small quantity of water, until just a little beyond tender-crisp, and drain.
4. Combine the cooked pasta with the broccoli in a serving container.
5. Add the oil, dried tomatoes, and Parmesan cheese and toss together.
6. Season with salt and pepper and serve.
7. For a heartier dish, use a 16-ounce package of frozen ricotta cavatelli.
8. Calories: 238
9. Total Fat: 11g
10. Protein: 9g
11. Carbohydrate: 24g
12. Cholesterol: 8mg
13. Sodium: 207mg

tomatoes, pasta, broccoli crowns, extravirgin olive oil, parmesan cheese, salt

Taken from www.epicurious.com/recipes/food/views/pasta-with-broccoli-and-dried-tomatoes-372776 (may not work)