Cavatelli with broccoli and cream
2 servings
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Fresh lemon juice |
| ½ | pounds | Mushrooms -- sliced |
| 4 | tablespoons | Butter |
| 1 | Garlic clove -- finely | |
| Chopped | ||
| 2 | tablespoons | Marsala wine |
| 1 | cup | Whipping cream |
| Salt | ||
| Freshly ground black pepper | ||
| ½ | pounds | Cavatelli |
| ½ | pounds | Broccoli florets -- |
| Parboiled | ||
| ⅓ | cup | Freshly grated Parmesan |
Cavatelli are small, ear-shaped pasta. This dish is more of an American invention than a classic Italian dish, but it's delicious just the same.
ADD THE LEMON JUICE to the mushrooms and mix well. Melt the butter in a skillet; add the garlic and Marsala. Cook for 3 minutes, then add the mushrooms. Cook for 5 minutes more. Add the whipping cream and bring the mixture to a boil. Add some salt, then pepper liberally.
Remove from the heat. Cook the cavatelli al dente. Drain thepasta and return it to the pan in which it was cooked. Add the broccoli and TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK Recipe By :