Heat barbàra
Extra-Virgin Olive Oil (2 Tbsp)
in a large frying pan on medium-high for about 1 minute.
2.
Add sliced
Onion (1/2)
and
Garlic (4 cloves)
and reduce temperature to medium-low.
3.
Add
Crushed Red Pepper Flakes (1/8 tsp)
. Saute for about 8 to 10 minutes, stirring occasionally, until garlic and onions caramelize.
4.
While the onions and garlic cook, fill a large pot ⅔ full with water and bring to a boil.
5.
Add the
Barilla® Penne Pasta (2 cups)
and cook about 9 minutes to al dente (slightly underdone).
6.
Add the chopped
Broccoli Florets (1 cup)
and
Sun-Dried Tomatoes (1/3 cup)
to the pot. Continue cooking for another minute. Remove from heat and drain in a strainer.
7.
Add drained penne, broccoli, & sun-dried tomato to the pan with the caramelized onions & garlic and stir to mix (if using pesto sauce, add now).
8.
Add
White Wine (1/3 cup)
and heat on medium-high, stirring until the wine evaporates.
9.
Remove the pan from the heat. Add the
Goat Cheese (1/3 cup)
and toss until melted. Season with
Salt (to taste)
and ground
Ground Black Pepper (to taste)
.
10.
Spoon into bowls.
11.
Garnish with grated
Parmesan Cheese (1/4 cup)
and slices of fresh
Fresh Basil Leaves (2)
.
12.
Serve immediately. Enjoy!
Nutrition Per Serving
CALORIES
408
FAT
15.3 g
PROTEIN
16.0 g
CARBS
48.6 g
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