This was a nice change of pace, although I wish it were just a tad "saucier." Maybe next time I will use less pasta. I was skeptical about the chipotle, but it complemented the flavor of the sun-dried tomatoes quite nicely. I didn't have any fresh basil, but I added some preserved basil from a jar. I did garnish it with toasted pine nuts, which I highly recommend, and I used nutritional yeast instead of cheese since I'm vegan. Made and enjoyed for Veg*an Swap, January 2011.
This is a very pleasant dish which could serve as a side or a meatless main dish. It is quite as much a broccoli dish as a pasta dish. It is popping with flavors and they blend together quite well (there is plenty of garlic in the original recipe, but believe it or not I ended up increasing it slightly). After 5 minutes of simmering the broccoli was still al dente, but that was okay. I halved the recipe, which worked fine. For the cheese, I used grated parmesan. I skipped the pine nuts.