CPK BROCCOLI AND SUN-DRIED TOMATO FUSILLI

Cpk Broccoli and Sun-Dried Tomato Fusilli image

Provided by Lakerdog2

Time 20m

Yield 1/4-1/4 of recipe, 6 serving(s)

Number Of Ingredients 8

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)

Steps:

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.

Nutrition Facts : Calories 563.7, Fat 25.4, SaturatedFat 6.3, Cholesterol 18.3, Sodium 807.9, Carbohydrate 64.4, Fiber 3.2, Sugar 3.1, Protein 20.3