Ingredients

• 2 cups whole wheat or gluten free any shape pasta, uncooked
• 1 cup pasta water
• 2 large garlic cloves, minced
• 1 tablespoon olive oil, extra virgin
• 1/4 cup + 2 tablespoon pesto, divided
• 2 cups grape tomatoes, cut in halves
• 4 cups small broccoli florets
• 1/3 cup sun dried tomatoes, thinly sliced
• 1/2 cup Parmesan cheese, shredded
• 1/8 teaspoon or more red pepper flakes
• Salt & pepper

Directions

1. Cook pasta as per package instructions, reserve 1 cup of pasta water, drain and set aside.
2. While pasta is cooking, get all ingredients ready. Preheat large deep skillet on medium heat and add olive oil and garlic. Sauté for 30 seconds, stirring frequently. Add 1 tablespoon pesto, tomatoes and stir. Cook for 1 – 2 minutes and stir again. Cook another 1 – 2 minutes. Move to one side of the skillet and make sure the empty side of is positioned directly over heat. Add 1 tablespoon pesto and broccoli, stir and cook for 4 minutes, stirring once.
3. Remove skillet from heat and add remaining 1/4 cup pesto, sun dried tomatoes, salt, black pepper, red pepper flakes, pasta and pasta water. Stir gently and let flavors marinate for a few minutes. Add Parmesan cheese in.
4. Garnish with Parmesan cheese.