Cpk Broccoli and Sun-Dried Tomato Fusilli |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Copycat recipe. Posting for safe keeping. Time and servings are a guess. 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.
|
|