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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
1/4 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.
CPK Brocolli and Sun-Dried Tomato Fusilli 16

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