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Ingredients
- 1 lb dry fusilli pasta
- 1/2 c. extra virgin extra virgin olive oil
- 1 tsp salt
- 1/4 c. minced fresh garlic
- 2 Tbsp. minced fresh thyme leaves About 12 oil-packed sun-dry tomatoes, liquid removed and thinly sliced
- 1 quart blanched broccoli florets, liquid removed (bite-size pcs)
- 1 1/4 c. grated parmesan cheese (reserve 1/4 c. for garnish)
Directions
- Bring a large pot of salted water to boil. Cook pasta till al dente, 8 to 10 min.
- Heat extra virgin olive oil in a large non-stick frying pan over high heat.
- Add in salt and garlic; when the garlic just begins to brown, add in thyme and sun-dry tomatoes. Toss and add in broccoli. When broccoli is heated through, add in liquid removed pasta (if pan is not large sufficient, combine in a large mixing bowl while ingredients are warm). Add in 1 c. parmesan cheese to all, sprinkling and stirring to mix.
- Serve in hot bowls with a fresh dusting of parmesan cheese.
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