- Details
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Parent Category: Recipes
Ingredients
1 pounds dry fusilli pasta (or 2 lbs fresh fusilli)
1/2 cup extra-virgin olive oil
1 teaspoons kosher salt
1/4 cup chopped fresh garlic
2 tbl chopped fresh thyme leaves
12 x oil-packed sun-dried tomatoes drained, and sliced into thin strips
1 quarts bite-size broccoli florets blanched, drained
1 1/4 cup grated parmesan cheese 1/4 cup reserved for garnish
Instructions
Bring a large pot of salted water to a boil. Cook pasta until al
dente, 8 to 10 minutes for dry or 3 minutes for fresh. Pasta may be
cooked slightly ahead of time, rinsed and oiled and then
"flashed" (reheated) in boiling water to coincide with the finishing
of the sauce/topping.
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 to accommodate
this large load, proceed quickly in a large mixing bowl, while
ingredients are still quite hot). Add 1 cup parmesan to the pan,
sprinkling and tossing/stirring to mix.
Remove from heat; serve the pasta in warm bowls with a fresh dusting
of parmesan cheese.
