CPK Broccoli and Sun-Dried Tomato Fusilli

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1 pound dry fusilli

1/2 cup olive oil

1 t Kosher salt

1/4 c chopped garlic

2 (I did 3) T chopped fresh thyme

12 (I would do more next time) sun-dried tomatoes drained and sliced into strips

1 qt blanched broccoli florets

1 1/4 c grated Parmesan (1/4 reserved for garnish)

Cook pasta until al dente, 8 to 10 minutes.

Heat olive oil in a large nonstick frying pan (or Electric SKILLET) 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.