Penne with Broccoli and Sun-dried Tomatoes.. YUM!

Recently I purchased the BEST book.. Feeding Baby Green It's a great resource for recipes and information about feeding your baby wholesome, natural foods. I altered this recipe to fit what we had on hand and it turned out fantastic! Enjoy!

Penne With Broccoli and Sun-Dried Tomatoes

(Altered from Feeding Baby Green)

3/4c sun-dried tomatoes, julienned

5 cloves garlic, coarsely chopped

1/4c olive oil

8 oz whole wheat penne pasta

3 cups broccoli, cut into bite sized pieces

4 oz black olives

4 oz swiss cheese

2 oz Parmesan cheese (optional)

1. Put the sun-dried tomatoes and chopped garlic in a small bowl

and pour the olive oil over them.

Let them stand for at least 30 minutes before cooking,

or overnight,to allow the tomatoes to reconstitute

and to flavor the oil. If you let the flavors sit for more than 4 hours,

put them in the fridge.

2. Cook the penne according to package directions

While the pasta is cooking, begin cooking the sauce.

Heat a large skillet over medium heat. Add the tomato mixture to the pan.

Saute for one minute. Add the broccoli and saute over medium heat,

stirring occasionally, until the broccoli is tender but still crisp.

If the mixture is dry, add a little water.

3. When the pasta is al dente, drain the water and pour the penne back into the pot.

Add the sauce to the pasta. Gently stir in the olives and cheese.

Divide into four servings and sprinkle Parmesan on each (if desired)