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4 cups broccoli florets (about 1 bunch)

1/4 cup olive oil

8 ounces mushrooms, sliced

6 large garlic cloves, minced

1 cup heavy cream

1/2 teaspoon dried thyme, crumbled

1/4 teaspoon dried crushed red pepper

12 ounces penne, cooked according to package directions

1 cup freshly grated Parmesan

Salt and freshly ground black pepper to taste

Additional Parmesan

1. Steam 4 cups broccoli florets until crisp-tender. Rinse under cold water and drain.
2. Heat oil in large skillet over medium-high heat. Add mushrooms and garlic and sauté until mushrooms are almost tender, about 5 minutes.
3. Add cream, thyme and red pepper; bring to boil. Add pasta, Parmesan and broccoli; heat until pasta is coated, tossing gently, about 3 minutes.
4. Season with salt and pepper. Transfer to large serving bowl. Serve with additional Parmesan.

Serves 4.