CPK Brocolli and Sun−Dried Tomato Fusilli
20 mins
Prep: 10 mins | Cook: 10 mins | Servings: 6


  • 1 pound dry fusilli pasta
  • ½ cup extra virgin olive oil
  • 1 teaspoon salt
  • ¼ cup chopped fresh garlic
  • 2 tablespoons chopped fresh thyme leaves
  • 12 oil−packed sun−dried tomatoes, drained and thinly sliced
  • 1 quart blanched broccoli florets, drained (bite−size pieces)
  • cups grated parmesan cheese (reserve 1/4 cup for garnish)


  1. Bring a large pot of salted water to boil.
  2. Cook pasta until 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.
  5. When the garlic just begins to brown, add thyme and sun−dried tomatoes.
  6. Toss and add broccoli.
  7. When broccoli is heated through, add drained pasta (if pan is not large enough, combine in a large mixing bowl while ingredients are hot).
  8. Add 1 cup parmesan cheese to all, sprinkling and stirring to mix.
  9. Serve in warm bowls with a fresh dusting of parmesan cheese.

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