This sun dried tomato pasta is cooked in a light, brothy, white wine sauce. Tossed in angel hair pasta, broccoli florets, and topped with lemon zest.
Bring a large pot of generously salted water to a boil. Add angel hair pasta and cook according to package directions. Drain and set aside.
In a large, deep pan or pot, heat olive oil on medium heat.
Add chopped garlic, and red pepper flakes to hot oil. Cook until fragrant. Be sure not to burn the garlic.
Add vegetable broth, dry white wine, sun dried tomatoes, and broccoli florets to pan. Bring to a simmer and cover. Cook for 15 minutes, stirring occasionally.
Add angel hair pasta to pot and mix with the sauce. Sprinkle lemon zest on top. Serve warm.
We used 'angel hair' pasta for this recipe, it's a very thin spaghetti. 'Capellini' is the same. You can use any type of pasta for this recipe. Use a gluten-free pasta to make this recipe gluten-free.