Broccoli and Leek Penne

Servings: six

Ingredients

½ lb penne
1 lb broccoli, cut into florets
½ cup olive oil
2 leeks, thinly sliced and rinsed
4 clove of garlic, minced
2 tablespoons capers
1 14 oz can diced tomatoes
½ cup low sodium chicken broth or white wine
2 tablespoons pesto sauce
½ cup fresh grated Parmesan cheese
Kosher salt and fresh ground black pepper to taste
Red pepper flakes

Directions

Bring a large pot of water to a soft boil.  Add penne and cook following package directions.    Add the broccoli during the last 4 minutes of boiling.  Drain pasta and broccoli. 

In a large skillet, heat olive oil over medium low heat.  Add leeks and sauté for 5 minutes.  Add garlic and capers and cook for 1 minute.  Add tomatoes and their juices, the broth/wine and the pesto to the skillet.  Simmer over low heat for 10 minutes.  Add pasta and broccoli to the skillet and toss to combine.  Season with salt, pepper and red pepper flakes.  Serve with grated Parmesan cheese.