Rigatoni Melinde

This is a made up recipe that turned out pretty good if you like the natural flavor of food shining through. If you want a sweeter sauce I suggest trying alfredo sauce instead of making the wine sauce.

Rigatoni Melinde

2 cups broccoli florettes, fresh
1/4 cup olive oil
1/4 cup sautéed onions
4 cloves garlic, minced
salt and pepper to taste
pinch of crushed red pepper
1 tablespoon sun dried tomatoes
4 oz rigatoni pasta
1/4 cup Pinot Grigio
2 tbs Butter Substitute
parmesan cheese substitute for garnish (optional)

Heat pan with olive oil, add onions, garlic, and broccoli, sauté until broccoli is getting tender. Salt and pepper to taste, add sun dried tomatoes and crushed red pepper to taste. Add wine and reduce for about 2 minutes. Finish with butter and place atop pasta rigatoni; top with parmesan cheese.