Penne with broccoli and mushrooms
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Broccoli florets; (about 1 bunch) |
| ¼ | cup | Olive oil |
| 8 | ounces | Mushrooms; sliced |
| 6 | larges | Garlic cloves; minced |
| ¾ | cup | Whipping cream |
| ½ | teaspoon | Dried thyme; crumbled |
| ¼ | teaspoon | Dried crushed red pepper |
| 12 | ounces | Penne or other tubular pasta; freshly cooked |
| ¾ | cup | Freshly grated Parmesan |
Directions
Steam 4 cups broccoli florets until crisp-tender. Rinse under cold water.
Drain.
Heat oil in heavy large skillet over medium-high heat. Add mushrooms and garlic and saute until mushrooms are almost tender, about 5 minutes. 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. Transfer to large bowl. Sprinkle with Parmesan.
Serves 4.
Bon Appetit December 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.