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Cavatelli With Broccoli And Cream

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CATEGORY CUISINE TAG YIELD
Dairy American Pasta 2 Servings

INGREDIENTS

3 T Fresh lemon juice
1/2 lb Mushrooms, sliced
4 T Butter
1 Garlic clove, finely chopped
2 T Marsala wine
1 c Whipping cream
Salt
Freshly ground black pepper
1/2 lb Cavatelli
1/2 lb Broccoli florets, parboiled
1/3 c Freshly grated Parmesan

INSTRUCTIONS

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 the pasta  and return it to the pan in which it was cooked. Add
the broccoli and  the mushroom mixture to the pasta. Put the pasta
mixture onto  individual serving plates and top each with grated
Parmesan.  TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 719
Calories From Fat: 635
Total Fat: 72.3g
Cholesterol: 238.8mg
Sodium: 454.8mg
Potassium: 512.4mg
Carbohydrates: 10g
Fiber: 1.3g
Sugar: 3.1g
Protein: 12.8g


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