Cook the pasta according to package instructions, save ½ cup pasta water, and then drain the pasta and set it aside.
In large saucepan, over medium-high heat, heat the olive oil, vinegar and garlic, and then add the broccoli and mushrooms. Simmer for approximately 10 minutes or until the broccoli is slightly tender. Add the sun dried tomatoes and simmer for an additional 5 minutes and remove from heat.
Pour the cooked pasta into the saucepan containing the broccoli-mushroom-tomato mixture and mix thoroughly. Stir in the sun dried tomatoes. If the pasta seems like it needs more liquid, stir in a little of the reserved pasta water.