1/2 pound penne pasta cooked according to package directions (reserve 4 Tbsp. water) rinse in cold water
4 ounces Kalamata olives
3 ounces feta cheese
4 Tbsp. Sundried Tomatoes in olive oil
1 cup broccoli sautéed in 1 Tbsp. Bittersweet Herb Farm Garlic with Rosemary Oil
Cook pasta according to package directions reserving 4 Tbsp. Water. Rinse pasta in cold water and drain well.
Sauté broccoli until just tender in 1 Tbsp. Bittersweet Herb Farm Garlic with Rosemary Oil. Let cool.
In a small bowl, mix Bittersweet Herb Farm Sundried Tomato and Olive Finishing Sauce with 4 Tbsp. Reserved water.
Add pasta, olives, feta cheese, sundried tomatoes, Bittersweet Herb Farm Sundried Tomato and Olive Finishing Sauce in a large bowl. Toss well and serve as a side or a main dish. Enjoy!
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