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Fusilli with Broccoli and Sun-Dried Tomatoes

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

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.

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.

Pass additional grated parmesan at the table.


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