Sun-Dried Tomato Broccolini

1 bunch broccolini (this recipe uses broccoli since I couldn't find broccolini in the store)
3 cloves garlic, chopped
1 package cherry tomatoes, halved
1/2 package sundried tomatoes (not in oil)
1/2 box fusilli pasta (I used rotini in this recipe)
3 tbsp EVOO, divided (this recipe uses the blend I had on hand)

Brocolli may be used instead of broccolini, also you can use crushed red pepper and parmesan cheese to taste on each individual serving.

Cook, drain and rinse pasta. While pasta cooks, chop broccolini into slivers lengthwise. Use 1 tbsp oil, sautee garlic and broccolini until stalks are tender. Add sun dried tomatoes to saucepan, along with grape tomatoes, reserving 1 oz grape tomatoes for later. Add 1 more tbsp of oil and sautee until tomatoes are tender. Combine tomato-broccolini mix and pasta in a large bowl; add crumbled goat cheese and remaining tomatoes. Drizzle remaining 1 tbsp olive oil and toss to mix. Serve warm.

Serving Size: makes about 6 servings (4.5 oz)

Number of Servings: 6

Recipe submitted by SparkPeople user KARBEAR04.