Heat barbàra Extra-Virgin Olive Oil (2 tablespoon) in a large frying pan on medium-high for about 1 minute.
Add sliced Onion (1/2) and Garlic (4 clove) and reduce temperature to medium-low.
Add Crushed Red Pepper Flakes (1/8 teaspoon). 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.
Add the Penne Pasta (2 cup) and cook about 9 minutes to al dente (slightly underdone).
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.
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).
Add 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) and ground Ground Black Pepper (to taste).
Spoon into bowls.
Garnish with grated Parmesan Cheese (1/4 cup) and slices of fresh Fresh Basil Leaf (2).
Serve immediately. Enjoy!