CPK Brocolli and Sun−Dried Tomato Fusilli

1 pound dry fusilli pasta


1/2 cup extra virgin olive oil

1 teaspoon salt

1/4 cup chopped fresh garlic

2 tablespoons chopped fresh thyme leaves

About 12 oil−packed sun−dried tomatoes, drained and thinly sliced

1 quart blanched broccoli florets, drained (bite−size pieces)

1 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.