1 pound broccoli
1 sweet red pepper, sliced
1 pound crimini mushrooms sliced
1 cup sun-dried tomatoes
2-3 Tb. extra virgin olive oil
10 cloves fresh garlic, thinly sliced
1 handful basil, julienned
1 handful marjoram, roughly chopped
¾ cup white wine
1-1 ½ cups Marinara Sauce (optional)
½ tsp. crushed red pepper flakes
sea salt to taste
1 pound dried ziti
1. Begin boiling water before you start prepping. When water boils add pasta and cook until al-dente. When you bite into the pasta it still bites back just a little bit.
2. Cut the broccoli into bite-size pieces and set aside. I recommend using sun-dried tomatoes that are not in oil. The extra oil is not at all necessary. Good quality sun-dried tomatoes are not completely dry either. They have some moisture to them and should be edible without too much effort. Slice the tomatoes into thin strips. If they are very dry, soak in warm water for ½ hour first.
3. In a hot skillet or sauté pan, add oil, mushrooms and peppers. Sauté until mushrooms are browned. Add chili flakes and garlic. Cook until garlic just starts to brown. Add the broccoli, sun-dried tomatoes and white wine. Cook until broccoli turns a bright green color. Add basil and marjoram. Toss.
4. I like to toss in the pasta as well, but you can just serve the vegetables over the pasta. If you are in the mood for a red sauce you can toss in a cup or so of marinara sauce or add it to each individual plate over the veggies.