California Pizza Kitchen's Broccoli and Sun-Dried Tomato Fusilli

Makes 4 to 6 Servings

1 pound dry fusilli pasta (or 2 pounds fresh)
1/2 cup extra virgin olive oil
1 teaspoon kosher salt
1/4 cup chopped fresh garlic
2 tablespoons chopped fresh thyme leaves
Approximately 12 oil-packed sun-dried tomatoes, drained and sliced into thin strips
1 quart blanched broccoli florets, drained bite-size
1 1/4 cups grated parmesan cheese (1/4 cup reserved for garnish)

1. Bring a large pot of salted water to a boil. Cook pasta until al dente, 8 to 10 minutes for dry pasta or 3 minutes for fresh. Pasta may be cooked slightly ahead of time, rinsed and oiled and then "flashed" (reheated) in boiling water to coincide with the finishing of the sauce/topping.

2. 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 to accommodate this large load, proceed quickly in a large mixing bowl, while ingredients are still quite hot). Add 1 cup parmesan to the pan, sprinkling and tossing/stirring to mix.

3. Remove from heat; serve the pasta in warm bowls with a fresh dusting of parmesan cheese.

Note: Fresh diced tomatoes can be added along with the broccoli if so desired.