Rotini with Broccoli, Artichokes & Sun-Dried Tomatoes in a White Wine Sauce Recipe | healthyGFfamily

Ingredients

• 3 cups broccoli florets
• 8 oz gluten-free rotini (we used 8 oz of Banza chickpea rotini)
• 1 heaping cup bottled or canned artichoke hearts
• 1/2 cup sun-dried tomatoes in olive oil (drained and cut in 1/2)
• 1/3 cup freshly grated parmesan cheese + extra for topping (Omit if dairy-free)
• 2 tablespoons extra virgin olive oil
• 5 cloves garlic (minced)
• 1 cup vegetable broth
• 1/2 cup dry white wine
• 3 tablespoons Italian parsley (minced and divided)
• 1/8 - 1/4 teaspoon crushed red pepper flakes (optional)
• Salt & Pepper to taste