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.