| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian, Main dishes, Pasta | 2 | Servings |
INGREDIENTS
| 1/2 | lb | Shell macaroni |
| 1/2 | Stick butter or margarine | |
| 2 | c | Half and half |
| 8 | oz | Tomato sauce |
| 1 | pk | Frozen broccoli |
| 1/2 | lb | Mushroom |
| 1 | c | Grated parmesan cheese |
| 1 | ds | Garlic powder |
| Salt and pepper to taste |
INSTRUCTIONS
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/pg.33 Posted to TNT - Prodigy's Recipe Exchange Newsletter by BLAdams96@aol.com on Sep 23, 1997
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