Penne with Broccoli & Sundried Tomatoes

By Cindy

Ingredients

• 16 ounces penne
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 teaspoons refrigerated minced garlic
• 1 bunch broccoli, cut into florets
• 1 cup chicken broth
• 1/2 cup chopped oil-packed sun-dried tomatoes, drained
• 1 tablespoon dried basil
• 1/2 cup grated Romano cheese
• 1 1/2 tablespoons chopped fresh parsley
• 1/4 teaspoon black pepper

Preparation

Step 1

Cook pasta using package directions; drain.
Heat butter and olive oil in a large skillet over medium-high heat. Sauté garlic in hot butter mixture, stirring continually, until lightly browned, about 1 minute.

Add broccoli. Sauté, stirring continually, for 2 minutes. Add broth, sun-dried tomatoes and basil. Cook, covered until broccoli is crisp-tender, about 3 min.

Combine broccoli mixture and pasta in a large serving dish and toss to mix. Sprinkle with Romano, parsley and black pepper.