Cpk Broccoli And Sun-Dried Tomato Fusilli

• 1 lb dry fusilli
• 1/2 cup extra virgin olive oil
• 1 teaspoon salt
• 1/4 cup chopped fresh garlic
• 2 tablespoons chopped fresh thyme leaves
• 12 sun-dried tomatoes, in oil, drained and thinly sliced
• 1 quart blanched broccoli floret, drained, cut into bite size pieces
• 1 1/4 cups grated parmesan cheese (reserve 1/4 cup for garnish)

1. Bring a large pot of salted water to boil. Cook pasta until.
2. al dente, 8 to 10 minutes.
3. Heat olive oil in a large non−stick frying pan over high heat.
4. Add salt and garlic; when the garlic just begins to brown, add.
5. thyme and sun−dried tomatoes. Toss and add broccoli.
6. When broccoli is heated through, add drained pasta (if pan is not large enough, combine in a large mixing bowl while ingredients are hot).
7. Add 1 cup parmesan cheese to all, sprinkling and stirring to mix.
8. Serve in warm bowls with a fresh dusting of parmesan cheese.

fusilli, extra virgin olive oil, salt, fresh garlic, thyme, tomatoes, broccoli floret, parmesan cheese

Taken from www.food.com/recipe/cpk-broccoli-and-sun-dried-tomato-fusilli-307677 (may not work)