Pasta con broccoli

Yield: 2 Servings

Measure Ingredient
½ pounds Shell macaroni
½ \N Stick butter or margarine
2 cups Half and half
8 ounces Tomato sauce
1 pack Frozen broccoli
½ pounds Mushroom
1 cup Grated parmesan cheese
1 dash Garlic powder
\N \N Salt and pepper to taste

Cook shells & drain. Cook broccoli & drain. Saute mushrooms in butter. Mix all ingredients together; simmer over low heat. Add salt, pepper & garlic powder to taste.

To let flavors blend, mix ahead & heat before serving.

Note: I use evaporated skim milk instead of the half and half.

NOTES : This is really close to Pasta House's Pasta Con Broccoli.

Recipe by: Trad cookbook/pg⅓

Posted to TNT - Prodigy's Recipe Exchange Newsletter by BLAdams96@...

on Sep 23, 1997

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