Feta and Sundried Tomato Pasta

I just made this recipe tonight. It's one of those, "What do I have to add to this pasta," dishes. I love feta because it has this wonderful salty flavor that adds good flavor to whatever you put it in. (I like feta in my scrambled eggs.) Give this recipe a try. It's another one that kids like, at least the basic ingredients that is.

INGREDIENTS:
1 box tri-color rotini
1 head broccoli, chopped
1 bell pepper, red or orange, diced
1/2 cup chicken broth or vegetable broth
2 cloves garlic, pressed
salt & pepper to taste
7 sundried tomatoes packed in oil (sold in a jar), cut into bite size pieces
1 container feta cheese

1. Boil water for pasta and cook according to the box. When finished set aside in a colander. Meanwhile, over medium heat in a large skillet place broccoli, bell pepper, broth, garlic and season with salt and pepper. Let vegetables simmer, covered, for about 5-6 minutes or until broccoli is tender.

2. In the same large skillet add cooked pasta and tomatoes and heat through. Stir occasionally. You can add another 1/4 cup (or less) of broth if needed to moisten the pasta. Once heated through, move the pasta to a serving dish and sprinkle with feta. Stir well to mix it through. Serve immediately.

Note: If your kids or guests don't like feta, spoon some of the pasta dish onto their plate then add the feta to the rest of the pasta. Another thing you can do is instead of adding it to the entire pasta dish, put the feta in a serving bowl on the table with a spoon and guests can add it as they wish.