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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Broccoli and Sun-Dried Tomato Fusilli Recipe

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This recipe for Broccoli and Sun-Dried Tomato Fusilli is from Rebecca's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. dry fusilli pasta
1/2 C olive oil
1 t salt
1/4 C chopped fresh garlic
2 T chopped fresh thyme leaves
6 oz. jar of sun-dried tomatoes in oil
1 qt. blanched broccoli florets
1 1/4 C grated Parmesan cheese (1/4 C reserved for garnish)
3 roma tomatoes

*optional cooked, diced chicken breast
Directions:
Directions:
1. Bring a large pot of water to boil for pasta. Cook pasta until al dente, 8-10 minutes.
2. While pasta cooks, cut broccoli into bite-size florets and place in a colander, in a bowl. Dice tomatoes.
3. Heat olive oil in a large pan over high heat. Add salt and garlic, cook for about 1-2 minutes then add thyme and sun dried tomatoes.
4. Drain pasta in a colander allowing the hot water to pour over broccoli.
5. Return pasta to large pot and stir in 1 C Parmesan.
6. Drain broccoli and add to olive oil mixture. Stir in diced roma tomatoes.
7. Pour veggie mixture over pasta and toss well.
8. Garnish with additional Parmesan.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe is from the California Pizza Kitchen cookbook.

 

 

 

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