Cpk Broccoli and Sun-Dried Tomato Fusilli

Copycat recipe. Posting for safe keeping. Time and servings are a guess.

• Ready In: 20 mins
• Serves: 6
• Yields: 1/4-1/4 of recipe

Ingredients

• 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)

Directions

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.