Sun-Dried Spaghetti

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

Chop reconstituted sun-dried tomatoes.

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.

Servings: 4
Source: USDA from The Green House Fine Herbs