Ingredients:
1-oz red sun-dried tomatoes
reconstituted
1 cup fresh basil
chopped
2 Tbsp olive oil
1/2 tsp black pepper
1/3 cup parmesan cheese
grated
1 cup broccoli florets
steamed
2 cloves garlic
minced
8-oz vermicelli
cooked
Directions:
Chop reconstituted sun-dried tomatoes. Heat oil in a large skillet. Add sud-dried tomatoes, basil broccoli, garlic, and black pepper. Saute until garlic is browned, about 2 minutes. In a large bowl, toss pasta with parmesan cheese. Pour contents of skillet into bowl and toss to coat well.