Ingredients
6 oz penne
1/4 cup XVOO
1/2 t. salt
1/4 cup chopped garlic
1 T chopped fresh thyme
Approx. 6 oil packed sun dried tomatoes, sliced into thin strips
1/2 cup chopped fresh tomatoes, optional
2 cups blanched sliced broccoli or aspiration
1 cup baby spinach, optional
1/2 cup grated parmesan + more for serving
Preparation
1.Bring a pot of salted water to a boil. Cook penne till al dente. Drain and reserve. If it needs to be kept for a while, coat in oil then return to the hot water for a moment to re-heat.
Heat XVOO in a large sautee pan add salt and garlic. Just when garlic begins to brown, add thyme, sun dried tomatoes and fresh tomatoes if using. Stir for a moment then add broccoli and spinach if using.
Add penne and stir. Add parmesan tossing to distribute. Serve.
