This recipe was submitted by a member on the Team Beachbody website.
Sun-Dried Tomato Spaghetti
Calories per serve: 353, Fat 11g
1 oz sun-dried tomatoes
1 cup fresh basil
2 Tbsp olive oil
1/2 tsp black pepper
1/3 cup vegan Parmesan cheese
1 cup broccoli florets, steamed
2 cloves garlic, minced
8 oz vermicelli, cooked (or GF spaghetti)
Chop sun-dried tomatoes if not already julienne.
Heat oil in a large pan and add sun-dried tomatoes, basil, broccoli, garlic and black pepper.
Saute until garlic is browned, about 2 mins.
In a large bowl, toss vermicelli with Parmesan cheese.
Pour saucepan ingredients into the bowl and toss well.