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