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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