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Broccoli & Sun-Dried Tomato Fusilli
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- #29171
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
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
12 oil-packed sun-dried tomatoes, drained and thinly sliced
1 quart blanched broccoli florets, drained (bite-size pieces)
1 1/4 cup grated Parmesan cheese, RESERVING
1/4 cup grated Parmesan cheese (for garnish)
directions
Bring a large pot of salted water to boil. Cook pasta until al dente, 8 to 10 minutes.
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, 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.
added by
dancersrecipes
nutrition data
855 calories, 38 grams fat, 98 grams carbohydrates, 31 grams protein per serving.
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reviews & comments
April 16, 2012
I made this dinner in less than 20 minutes-with little prep and clean up. Turned out so delicious! I used tubetti pasta and basil in place of thyme-and used a 1/4 cup olive oil instead of 1/2 cup. This will definitely become a weekday regular.