Veggie Fusilli
Ingredients:
1 lb. fusilli pasta (or your favorite small-shaped pasta)
½ cup extra virgin olive oil
1 t. salt
¼ cup chopped fresh garlic
1 T. thyme
½ t. Italian seasoning
½ t. onion powder
¼ t. pepper
12 oil packed, sun dried tomatoes (from jar), drained and thinly sliced
1 frozen bag broccoli crowns
1 (4-ounce) can sliced mushrooms, drained
1 1/4 cups grated parmesan cheese (reserve 1/4 cup for garnish)
Instructions:
Bring a large pot of salted water to boil. Cook pasta until
al dente; 8 to 10 minutes. Cook thawed broccoli in the microwave, covered, for 5-6 minutes; until crisp-tender. Heat olive oil in a large pan over high heat.
Add salt and garlic; when the garlic just begins to brown, add sun dried tomatoes, mushrooms and broccoli. Add pasta, remaining seasonings and 1 cup Parmesan cheese; stirring to combine. Serve in bowls with an extra sprinkle of Parmesan.