CPK Broccoli and Sun-Dried Tomato Pasta

1 pound (box) fusilli, rotini, or penne pasta
1/2 cup EVOO
1 tsp salt
1/4 cup chopped fresh garlic
1 Tb. thyme leaves (opt)
12 oil packed sun-dried tomatoes, drained and thinly sliced
2 heads broccoli, (chopped bite-size)
1 1/4 cups grated Parmesan cheese, (1/4 cup reserved for garnish)

Bring a large pot of salted water to boil. Cook pasta until almost done and then throw in broccoli for the last couple minutes. Drain. Heat EVOO in a large non-stick frying pan. Add salt and garlic; when the garlic starts to brown, add thyme and tomatoes. Add to the drained pasta/broccoli. Add 1 cup Parmesan cheese and mix while sprinkling. Use extra Parmesan for garnish.