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Penne With Broccoli And Mushrooms

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9
MineralsCopper, Natrium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups 584g / 20oz Broccoli florets - (abt 1 bunch)

  2. 1/4 cup 59ml Olive oil

  3. 8 oz 227g Mushrooms - sliced

  4. 6 oz 170g Garlic cloves - minced (large)

  5. 3/4 cup 177ml Whipping cream

  6. 1/2 teaspoon 2 1/2ml Dried thyme - crumbled

  7. 1/4 teaspoon 1 1/3ml Dried crushed red pepper

  8. 12 oz 340g Penne or other tubular pasta - freshly cooked

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

  11. 3/4 cup 177ml Freshly grated Parmesan

Instructions Jump to Ingredients ↑

  1. Steam 4 cups broccoli florets until crisp-tender. Rinse under cold water. Drain.

  2. Heat oil in heavy large skillet over medium-high heat. Add mushrooms and garlic and saute until mushrooms are almost tender, about 5 minutes.

  3. Add cream, thyme and red pepper and bring to boil. Add pasta and broccoli and cook until pasta is coated, tossing gently, about 3 minutes. Season with salt and pepper.

  4. Transfer to large bowl. Sprinkle with Parmesan.

  5. This recipe yields 4 servings.

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