Pasta con Broccoli
A creamy and cheesy pasta dish featuring fresh broccoli and mushrooms, perfect for a quick weeknight meal.
Equipment
- Large Pot
- Skillet
- Colander
Ingredients
- 6 ounces shell pasta
- 2 cups broccoli florets chopped into bite-size pieces
- 3 tablespoons butter
- 8 ounces white button mushrooms sliced
- 3 cloves garlic minced
- 1/2 teaspoon dried basil
- 1 cup heavy whipping cream
- 1/4 cup Parmesan cheese freshly grated
- 2 to 3 tablespoons tomato sauce adjust to taste
- Salt and pepper to taste
Instructions
- Boil shell pasta according to package instructions. In the last 2-3 minutes of cooking, add broccoli florets. Drain well.
- Melt butter in a large skillet over medium-high heat. Add mushrooms and cook until golden brown, then lower heat to medium-low.
- Stir in minced garlic and dried basil, cooking for about 1 minute, stirring constantly to avoid burning.
- Pour in heavy cream and simmer on low heat until it thickens slightly, about 15 minutes. Stir in Parmesan cheese and tomato sauce, season with salt and pepper.
- Add the drained pasta and broccoli to the skillet, stirring gently to combine and heat through.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.