Entree
2 servings
5 minutes
25 minutes
Melissa's Corporate Chefs
8 ounces Penne Pasta
2 cups Broccoli Florets
1 (4 oz) jar Sun Dried Tomato Pesto
1/2 teaspoon Garlic Salt
1/2 cup Parmesan Cheese - freshly grated
1/4 cup Basil, chopped
1/8 teaspoon Ground Black Pepper
Bring a large pot of salted water to a boil. Add the penne and cook 5 minutes.
Add the broccoli and continue cooking until the penne and broccoli are tender, about 5 more minutes.
Drain and put in a serving bowl; immediately add sun-dried tomato pesto and garlic salt; toss to mix.
Add Parmesan cheese, black pepper and basil; toss and serve.
