Instructions: Bring a large pot of salted water to a boil. Cook pasta until al dente, 8 to 10 minutes for dry or 3 minutes for fresh. Pasta may be cooked slightly ahead of time, rinsed and oiled and then "flashed" (reheated) in boiling water to coincide with the finishing of the sauce/topping.

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 to accommodate this large load, proceed quickly in a large mixing bowl, while ingredients are still quite hot). Add 1 cup parmesan to the pan, sprinkling and tossing/stirring to mix.

Remove from heat; serve the pasta in warm bowls with a fresh dusting of parmesan cheese.

Comments: Fresh diced tomatoes can be added along with the broccoli if so desired.

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