Brocolli And Sundried Tomato Fusilli |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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this is a very nice tasting dish that will surpise you with it's bold flavor Enjoy Ingredients:
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) |
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. 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.
6. Serve in warm bowls with a fresh dusting of parmesan cheese.
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