1

Cook pasta according to package instructions and set aside.

2

In large saucepan over medium-high heat, combine olive oil, garlic, white wine vinegar, broccoli and mushrooms. Simmer for approximately 5 minutes or until broccoli is slightly tender. Add sun dried tomatoes and simmer for an additional 5 minutes and remove from heat.

3

Pour the cooked pasta into the saucepan containing the broccoli-mushroom-tomato mixture and mix thoroughly.

4

Top with the fresh Parmesan cheese and serve warm.