Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Penne with Broccoli and Dried Tomatoes




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




8 ounces dried tomato-basil penne or plain ziti (2-1/4 cups)
4 cups broccoli flowerets
1/2 cup oil-packed dried tomatoes
1 cup sliced fresh shiitake mushrooms
1/4 teaspoon crushed red pepper
3 cloves garlic, minced
1/2 cup snipped fresh basil
Shredded Parmesan cheese (optional)


Recipe



1. Cook pasta according to package directions, adding broccoli the last 2 minutes of cooking; drain. Return pasta and broccoli to saucepan.

2. Meanwhile, drain tomatoes, reserving 2 tablespoons oil. Cut tomatoes into strips.

3. In a saucepan cook mushrooms, crushed red pepper, and garlic in reserved oil for 3 to 4 minutes or until mushrooms are tender. Stir in basil. Add to pasta along with tomato strips; toss gently to combine. Transfer to a warm serving dish. If desired, sprinkle with cheese. Makes 4 side-dish servings.