Ingredients

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)

Cooking Instructions

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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)