Penne Pasta with Broccoli and Tomato Sauce

Delicious dinner ready in just 30 minutes! Then check out this pasta and vegetables recipe. MORE+ LESS-

By Pillsbury Kitchens

August 30, 2010

oz. (3 1/2 cups) uncooked penne (large tube-shaped pasta)

3 1/2

cups fresh broccoli florets

tablespoon oil

to 4 garlic cloves, minced

(28-oz.) can crushed tomatoes with added puree, undrained

1/4

cup dry red wine

tablespoon chopped fresh basil or 1 teaspoon dried basil leaves

teaspoon sugar

1/2

teaspoon salt

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1

Cook penne to desired doneness as directed on package, adding broccoli during last 4 minutes of cooking time. Drain; cover to keep warm.
2

Meanwhile, heat oil in large skillet over medium heat until hot. Add garlic; cook and stir 2 to 3 minutes or until tender. Stir in tomatoes and all remaining ingredients; simmer 15 to 20 minutes or until thickened, stirring occasionally.
3

To serve, arrange cooked penne and broccoli on serving platter. Spoon sauce over top. If desired, sprinkle with Parmesan cheese.