| 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 |
lg |
Garlic cloves; minced |
| 3/4 |
c |
Whipping cream |
| 1/2 |
ts |
Dried thyme; crumbled |
| 1/4 |
ts |
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
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