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Entree
Italian
2 servings
5 minutes
25 minutes
8 ounces Penne Pasta
2 cups broccoli florets
1 (4 oz) jar Sun Dried Tomato Pesto
1/2 teaspoon garlic Salt
1/2 cup Parmesan Cheese - freshly grated
1/4 cup basil, chopped
1/8 teaspoon ground black pepper
Bring a large pot of salted water to a boil. Add the penne and cook 5 minutes.
Add the broccoli and continue cooking until the penne and broccoli are tender, about 5 more minutes.
Drain and put in a serving bowl; immediately add sun-dried tomato pesto and garlic salt; toss to mix.
Add Parmesan cheese, black pepper and basil; toss and serve.
