- 12 oz. box of gluten free pasta (penne or rotini)
- 2 cups of broccoli florets
- 1 cup of Julienne sun dried tomatoes
- 3 garlic cloves minced
- 1 tsp thyme chopped
- handful of parsley chopped
- 1 tsp basil chopped
- 1 tsp oregano chopped
- salt and pepper to taste
- 1 tsp olive oil
Directions: Boil broccoli spears for 1 minute, drain water, add a little salt and pepper and put to the side in a dish. Cook pasta in water and let boil until pasta is Al-dente. While pasta is cooking, in a pan add olive oil, herbs, julienne sun dried tomatoes, garlic, add some of the oil from the sun dried tomatoes, and broccoli florets. Saute for 1 minute to 1 1/2 minute. In a big bowl or pot mix together the pasta,pesto sauce and vegetable mixture.
Serve and enjoy!
*You can make a side salad with this meal in the warmer months and in the colder months you can have it with a side of soup.*
Link: For homemade Pesto Sauce: