Cook pasta according to package instruction to al dente.
Add broccoli florets to pasta for the last 5 minutes cook time.
Drain pasta and broccoli.
While pasta and broccoli are cooking, preheat a large, 12-inch, skillet or saute pan.
Heat canola in skillet, when oil is hot add garlic and cook 30 seconds. Add tomatoes and cook 2 to 3 minutes.
Turn to medium low and add pesto, sun dried tomatoes, salt, and peppers. Stir.
Stir in pasta, broccoli, and half the Parmesan cheese. Cook 3 to 4 minutes on low.
Taste and season additional as needed.
Sprinkle remaining Parmesan cheese on top.