Cook Recipe re-printed (with permission, of course) from Isa Does It, by Isa Chandra Moskowitz, published by Little, Brown and Company, 2013. Ingredients . 8 ounces penne [Matt’s note: I used 100% whole wheat] For the Sun-Dried Tomato Cream: 1/4 cup sun-dried tomatoes (not the oil-packed kind) 3/4 cup cashews, soaked for at least 2 hours; 1.5 … Scale 1x 2x 3x Ingredients Prepare the vegetables: remove the broccoli florets from the stalk and separate into bite-size pieces. Add the olives, tomatoes, cheese, garlic, pepper flakes, and 1/2 tsp. salt. Creamy Sun-Dried Tomato Penne with Broccoli. There are 1287 calories in 1 serving of California Pizza Kitchen Broccoli Sun-Dried Tomato Fusilli. Set aside. Drain pasta and broccoli, reserving 1/2 cup of water from the pasta. In a bowl, whisk together 2 tablespoons oil, vinegar, syrup, mustard and 2 cloves garlic; set aside. Preparation. Chop the sun-dried tomatoes into bite-size pieces (each tomato will yield 3-4 pieces) and place in a medium bowl. Drain the pasta over the broccoli in the colander, and transfer to a large bowl. Season to taste with salt, granulated garlic, and pepper flakes. https://rainbowdelicious.com/broccoli-pasta-with-sun-dried-tomatoes Bring 3 liters of water to a rolling boil. While pasta and broccoli are cooking slice garlic and cook it gently over low heat in a large pan with olive oil and chopped sun-dried tomatoes (plus chili flake, if desired) for one minute, stirring constantly to prevent burning. Add the olive oil, and toss well. https://www.godairyfree.org/recipes/sun-dried-tomato-broccoli-penne Mince the garlic very fine. Serve drizzled with additional olive oil and cheese, if you like. Simple and flavorful, this pasta is made with toasty broccoli, sun-dried tomatoes, creamy goat cheese and garlicky red pepper-infused olive oil. at a time to loosen the pasta. 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