3 oz. pasta (vermicelli, fuselli)
1 c. ricotta or cottage cheese
1/2 c. half and half
2 oz. walnuts
1/4 c. fresh parsley
1 garlic clove
2 c. thawed, frozen broccoli florets
8 sun-dried tomato halves, cut in strips (opt.)

Cook pasta until al dente; drain. To prepare sauce, in food processor, combine cheese, milk, walnuts, parsley, garlic and salt; process until smooth. In large saucepan or skillet heat sauce, broccoli and tomatoes over low heat, 5 to 8 minutes or until heated through. Add pasta to skillet and toss to coat.