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 (as needed). 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 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 (4 Tbsp) and slices of fresh Fresh Basil Leaves (2).
12.
Serve immediately. Enjoy!
Nutrition Per Serving
CALORIES
402
FAT
15.2 g
PROTEIN
15.8 g
CARBS
47.2 g
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