Kevin Griffith's Penne with Walnuts and Broccoli

Ingredients:

Olive Oil
One box of Penne
Half a jar of sun-dried tomatoes packed in oil.
Cup or so of chopped walnuts
Garlic
Half a head of broccoli chopped

Start boiling penne according to directions. Note that you will have
to add the broccoli to the boiling pasta two minutes before it is ready.

While pasta is boiling:

In a wok, stir-fry walnuts in about a tablespoon
of oil for two minutes. Remove them and set aside.

Chop one or two cloves of garlic (depending on taste)
and stir fry for a few minutes.

Add sun-dried tomatoes with some of the oil from the jar. If the tomatoes are un-sliced, slice them first. After a few minutes, put the walnuts
back in and fry.

Add broccoli to the boiling pasta two minutes before the pasta is ready.

When the pasta is ready, drain and toss with the tomatoes, walnuts and garlic.

This meal serves four and goes well with white or red white.

It is also a great leftover. Microwaves well.