| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | December 19 | 1 | Servings | |
INGREDIENTS
| 4 | c | Broccoli florets, about 1 |
| bunch | ||
| 1/4 | c | Olive oil |
| 8 | oz | Mushrooms, sliced |
| 6 | Garlic cloves, minced | |
| 3/4 | c | Whipping cream |
| 1/2 | t | Dried thyme, crumbled |
| 1/4 | t | Dried crushed red pepper |
| 12 | oz | Penne or other tubular |
| pasta freshly cooked | ||
| 3/4 | c | Freshly grated Parmesan |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 1469
Calories From Fat: 1254
Total Fat: 142.3g
Cholesterol: 310.5mg
Sodium: 1227.4mg
Potassium: 956.7mg
Carbohydrates: 15.9g
Fiber: 2.5g
Sugar: 5.4g
Protein: 39.6g