Sun-Dried Spaghetti

2 tbsp olive oil
1 oz red sun-dried tomatoes, reconstituted, chopped
1 cup fresh basil, chopped
1 cup broccoli florets, steamed
2 cloves garlic, minced
1/2 tsp black pepper
8 oz vermicelli, cooked
1/3 cup parmesan cheese, grated

Heat oil in a large skillet. Add sun-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.

Makes 4 servings
The Green House Fine Herbs