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CPK Brocolli and Sun−Dried Tomato Fusilli
1
pound dry fusilli pasta
1/2 cup extra virgin olive oil
1
teaspoon salt
1
2
/4 cup chopped fresh garlic
tablespoons chopped fresh thyme leaves
About 12 oil−packed sun−dried tomatoes,
drained and thinly sliced
1
1
quart blanched broccoli florets, drained (bite−size pieces)
1/4 cups grated parmesan cheese
(reserve 1/4 cup for garnish)
Bring a large pot of salted water to boil. Cook pasta until
al dente, 8 to 10 minutes.
Heat olive oil in a large non−stick frying pan over high heat.
Add salt and garlic; when the garlic just begins to brown, add
thyme and sun−dried tomatoes. Toss and add broccoli. When
broccoli is heated through, add drained pasta (if pan is not large
enough, combine in a large mixing bowl while ingredients are hot).
Add 1 cup parmesan cheese to all, sprinkling and stirring to mix.
Serve in warm bowls with a fresh dusting of parmesan cheese.
CPK Brocolli and Sun−Dried Tomato Fusilli
14
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