Big stockpot. Boil water. Add Fusilli. Set for desired cooking time. Cut broccoli into florets while cooking and add to last three minutes of pasta cooking. Drain into colander or colander and bowl if colander is not big enough.
Put stockpot on low. Put about a half cup of olive oil, eight to ten crushed garlic cloves, several sun-dried tomatoes (how many depends on how you feel) cut into small pieces, a half teaspoon of thyme. Turn heat up until garlic is just sautéed. Whatever you do don’t let it brown.
Off heat stir in pasta and broccoli and about three-quarters a cup of grated Parmesan.
That’s it.