Spaghetti with Sun-Dried Tomatoes and Broccoli

I like to break my spaghetti before cooking-it makes the dish easier to mix and eat- but leave the strands whole if you prefer. Choose firm yet ripe tomatoes, preferably plum tomatoes, which are meatier.

1. Cook the pasta in boiling water according to the package directions, or until still firm to the bite. During the last minute of cooking add the broccoli. Drain, rinse with cold water and place in a serving bowl.

2. Chop the sun-dried tomatoes and add to the pasta, along with the tomatoes, oil, garlic, chili sauce, basil, salt, pepper and cheese. Toss and serve immediately.

8 oz spaghetti, broken into thirds
3 cups finely chopped broccoli
2/3 cup sun-dried tomatoes, rehydrated
3 cups diced fresh tomatoes, seeded
3 Tbsp olive oil
1 1/2 tsp crushed fresh garlic
1 tsp hot chili sauce or to taste
1/2 cup chopped fresh basil or cilantro
pinch salt and freshly ground black pepper
3 Tbsp grated Parmesan cheese

Nutritional Analysis per Serving

Calories 396
Protein 14 g
Fat 11 g
Saturated Fat 2 g
Carbohydrates 60 g
Cholesterol 4 mg
Sodium 125 mg
Fiber 7 g

Prep Time: 10 minutes
Cook Time: 10 minutes

Make Ahead: Prepare pasta dish early in the day and refrigerate. Bring to room temperature and toss just before serving.

Serves 4