- 8 ounces wheat penne
- 4 teaspoons olive oil
- ½ 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
- ¼ teaspoon red pepper flakes
- 2 tablespoons pine nuts
- A bunch of fresh basil leaves, julienned
- ¼ cup grated parmesan cheese
- Salt and pepper to taste
- Bring a pan of slightly salted water plus 1 teaspoon of olive oil to a boil. Add the penne and cook until al dente, about 10 to 12 minutes. Drain and return to the pan. Mix in 1 teaspoon of olive oil.
- Heat 2 teaspoons of olive oil in a pan over high heat. Add the onions and sauté until translucent. Add the bell peppers, garlic, and cook for 2 minutes, mixing occasionally. Add the broccoli, sun-dried tomatoes, red pepper flakes, and continue to cook until the vegetables are tender. Add a little bit of the sun-dried tomatoes oil, the pine nuts, basil, and season to taste. Blend in the cooked pasta and serve immediately.