Ingredients
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3 bunches broccoli (about 1 to 1-1/4 lbs) 1/4 c olive oil 4 garlic cloves, minced 1/4 tsp red pepper flakes 1/2 tsp salt 3 tbs chopped sun-dried tomates packed in oil 1 lb fusilli (corkscrew pasta) 3/4 c parmesan cheese (fresh is best)
Procedure
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Trim the bottom inch and tough outer skins of the broccoli stalks with
sharp paring knife or vegetable peeler. Divide florets from stalks and
thinly slice the stalks across the width into disks the width of a
nickel. Trim florets into individual bit-size pieces.
Bring large pot of water to boil and cook broccoli for 1 min after water
returns to boil. Drain in colander, rinse with cold tap water and set
aside to drain on paper towels.
Bring another pot of water to boil. Cook pasta until al dente. Drain.
Meanwhile, heat oil in large saute pan over mod heat. Saute the garlic
until aroma is released. Add broccoli, red pepper flakes, and salt. Lower
heat and cook, stirring frequently, unti broccoli is evenly heated but
still crisp (about 7 min.)
Stir in sun-dried tomatoes and cook additional 3 min.
Transfer pasta to the saute pan with the broccoli mixture. With heat
turned low, toss to combine. Add the parmesan, toss again, and serve.
