Pasta Con Broccoli
by Gail Kremser
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
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!