Pasta Con Broccoli

by Gail Kremser
(Missouri)

INGREDIENTS

  • 8 oz rigatoni (ribbed mostaccoli) pasta
  • 1 cup baby portabella mushrooms -- sliced
  • 2 cloves garlic (large) -- minced
  • 4 tbsp butter
  • 1 cup half and half
  • 3 cups broccoli florets -- steamed until tender
  • 2 oz tomato sauce -- up to 4 oz
  • 1/2 cup Reggiano Parmesan cheese, grated
  • 1 cup provel cheese (ropes)
  • 1/2 tsp salt
  • 1/4 tsp black pepper

    PREPARATION

  • Set oven to 375.
  • Cook and drain pasta as directed on package, set aside.
  • Sauté mushrooms and garlic in butter until soft.
  • Lower heat, add cream, tomato sauce, cheeses, salt, and pepper.
  • Stir until cheeses have melted and blended into cream (do not boil!), add cooked pasta and broccoli.

    Serving Size 4

    Suggestions: Serve with a nice Caesar salad and rustic Italian bread!

  • Comments for Pasta Con Broccoli

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    May 03, 2010
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    Correction to recipe (re: OVEN?)
    by: Anonymous

    Sorry! I should have proofed it before sending!
    After you add the pasta and broccoli, bake the Pasta con Broccoli at 350 for about 30 minutes.

    May 02, 2010
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    OVEN
    by: Anonymous

    WHATS THE OVEN FOR????

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