Extra-Virgin Olive Oil (2 Tbsp)
in a large frying pan on medium-high for about 1 minute.
Garlic (4 cloves)
and reduce temperature to medium-low.
Crushed Red Pepper Flakes (1/8 tsp)
. Saute for about 8 to 10 minutes, stirring occasionally, until garlic and onions caramelize.
While the onions and garlic cook, fill a large pot ⅔ full with water and bring to a boil.
Penne Pasta (2 cups)
and cook about 9 minutes to al dente (slightly underdone).
Add the chopped
Broccoli Florets (1 cup)
Sun-Dried Tomatoes (1/3 cup)
to the pot. Continue cooking for another minute. Remove from heat and drain in a strainer.
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).
White Wine (1/3 cup)
and heat on medium-high, stirring until the wine evaporates.
Remove the pan from the heat. Add the
Goat Cheese (1/3 cup)
and toss until melted. Season with
Salt (to taste)
Ground Black Pepper (to taste)
Spoon into bowls.
Garnish with grated
Parmesan Cheese (1/4 cup)
and slices of fresh
Fresh Basil Leaves (2)
Serve immediately. Enjoy!