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Broccoli And Sun Dried Tomato Pasta
Source: Simple Celebrations Beta Sigma Phi
- 1 large bunch broccoli
- ½ cup oil-pack sun dried tomatoes, drained
- 1 tablespoons chopped garlic
- 8 ounces rotelle
- ½ cup grated Parmesan cheese
Break the broccoli into small floret. Combine the sun-dried tomatoes and garlic in a large bowl and mix well. Cook the rotelle using the package directions, adding the broccoli during the last 2 minutes of cooking time; drain. Add the rotelle mixture to the sun-dried tomato mixture. Toss to mix. Sprinkle with the Parmeasan cheese. Serve with freshly baked bread. Yield: 2 servings.
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