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Photo by: Joseph De Leo
Bring a pan of slightly salted water plus 1 teaspoon of olive oil to a boil. Add the penne and cook until al dente, about 10 to 12 minutes. Drain and return to the pan. Mix in 1 teaspoon of olive oil.
Heat 2 teaspoons of olive oil in a pan over high heat. Add the onions and sauté until translucent. Add the bell peppers, garlic, and cook for 2 minutes, mixing occasionally. Add the broccoli, sun-dried tomatoes, red pepper flakes, and continue to cook until the vegetables are tender. Add a little bit of the sun-dried tomatoes oil, the pine nuts, basil, and season to taste. Blend in the cooked pasta and serve immediately.
Nutritional information is provided by the author.
Per Serving: 347 Cal (29% from Fat, 11% from Protein, 60% from Carb): 10 g Protein; 12 g Tot Fat; 2 g Sat Fat; 6 g Mono Fat; 55 g Carb; 7 g Fiber; 1 g Sugar; 111 mg Calcium; 2 mg Iron; 134 mg Sodium; 6 mg cholesterol
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