Tuesday, April 20, 2010
Broccoli and Mushroom Pasta
This is a rather simple dish but oh so yummy. I used whole wheat fusilli and I prefer its nuttier crunch to plain white pasta.
This recipe serves 3.
2 cups broccoli florets
1/8 cup olive oil
114 grams shiitake mushrooms ; sliced
3 large garlic cloves ; minced
3/8 cup whipping cream
1/4 teaspoon dried thyme ; crumbled
128 grams fusilli ; freshly cooked
Salt ; to taste
Freshly-ground black pepper ; to taste
3/8 cup freshly grated Parmesan ; (or enough to sprinkle)
Steam broccoli florets until crisp-tender, about 5 minutes (to check). 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 and thyme and bring to boil. Add pasta and broccoli and cook until pasta is coated, tossing gently, about 3 minutes.
Transfer to large bowl. Sprinkle with Parmesan and garnish with parsley.