Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!hammer.uoregon.edu!newsfeed.direct.ca!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Brocolli & Sun-Dried Tomato Fusilli Followup-To: rec.food.cooking Date: 21 Mar 2000 21:31:58 -0700 Organization: attcanada.net Lines: 25 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <011801bf910c$0a0380a0$06a8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:40642 Broccoli & Sun-Dried Tomato Fusilli 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) 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. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.