Cunetto's Pasta Con Broccoli
Description
This is similar to the original recipe from a famous restaurant on The Hill in Saint Louis. A lighter version can be made using whole milk, less cheese and/or margarine, if desired.
Ingredients
1 lb. spaghetti or shells, cooked
24 oz. half-and-half cream
1⁄4 c. butter
1⁄2 lb. small broccoli florets
1 c. sliced mushrooms, fresh or canned
1⁄4 c. minced parsley
2t. fresh minced garlic
1 t. black pepper
2 t. salt
3⁄4 - 1 c. freshly grated Parmesan cheese
Directions
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Cook pasta al dente according to package directions in salted water. Drain.
While pasta is cooking, combine cream, butter, broccoli, mushrooms, parsley and seasonings in a sauce pan over medium heat for 3-5 minutes.
Increase the heat of the sauce slightly; bring to a boil.
When cream sauce boils, add the cooked and drained pasta to the sauce.
Reduce the sauce over medium heat until cream sauce clings to the pasta.
Remove from heat; toss in Parmesan cheese, a little at a time until desired sauce consistency is achieved.
Garnish with more Parmesan cheese, if desired.