Monday, February 2, 2009

Recipes from your travels to have at home

California Pizza Kitchen Broccoli and 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.

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