PASTA WITH SUN-DRIED TOMATOES AND BROCCOLI

1 lb. broccoli florets
1 lb. fresh fettuccine
1 (4 oz.) jar marinated sun-dried tomatoes
1 tbsp. dried Italian herb seasoning (or fines herbs)
TO SERVE:
1 cup freshly grated Parmesan cheese
Salt and freshly ground pepper (to taste)

In a large pot of boiling salted water, cook the broccoli florets 2 minutes.

Add the pasta and continue cooking 2 to 3 minutes longer, until the pasta and broccoli are tender but still firm. Remove from the heat and drain in a colander.

While broccoli and pasta are cooking, cut sun-dried tomato pieces in half.

Place hot pasta and broccoli in a large serving bowl. Add the tomatoes and some of the oil in which they were marinated, if desired. Toss gently. Sprinkle on the herbs and toss again.

Serve immediately. Let each person add grated cheese, salt and pepper, as desired.

Servings: 4
Source: The 5 in 10 Cookbook by Paula Hamilton