Pasta with Sun-Dried Tomatoes and Broccoli

Preparation Time: 20 minutes
1 pound broccoli florets 1 pound pasta (angel hair or spaghetti) 1 4 oz. jar marinated sun-dried tomatoes 1 Tablespoon basil 1 cup grated Parmesan cheese (for serving)
Bring a large pot of water to a boil. Cook broccoli florets for 2 minutes. Remove with slotted spoon. Add pasta and cook until it is tender, but firm. Add broccoli to pot during the last 2-3 minutes of cooking. Drain the pasta and broccoli in a colander and place in a serving bowl. Cut sun-dried tomato pieces in half while pasta is cooking. Add the sun-dried tomatoes to the pasta and broccoli with 1 Tablespoon of the oil in which they were marinated. Add the basil and toss gently. Add the cheese and toss again. Serve immediately.
Serves: 4
1.5 Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
Nutrition Information per Serving:
Calories: 621 Total Fat: 15 g Saturated Fat: 5g % of Calories from Fat: 21.7% % of Calories from Saturated Fat: 5%		Protein: 2g Carbohydrates: 8g Cholesterol: 0mg Dietary Fiber: 8g Sodium: 417mg
Each serving provides: An excellent source of vitamin C, calcium, fiber, folate and magnesium, and a good source of vitamin A.

Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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