| 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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