Another delicious Rooted Vegan recipe to cook up after a busy Saturday.
13.25 oz box of whole grain penne pasta
2 T olive oil
1/3 c roughly chopped kalamata olives
1/4 tsp garlic powder
1/3 c oil packed sun dried tomatoes, drained and julienned
1 tsp dried Italian herbs
1/4-1/2 tsp crushed red pepper
2 T capers
1/2 c broccoli florets
(normally I would add onion, but my family wasn't feeling it)
1. Cook the pasta according to directions, drain. Leave in the colander.
2. While the pasta is cooking prep everything else.
3. Using the empty pasta pot heat the garlic over medium high. Add the broccoli florets and if you are using onion do so now. Cook until the broccoli is bright green.
4. Lower heat to warm. Add the pasta and toss in everything else in no particular order. Toss to coat and serve with a big salad and some crusty bread.