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

Steps

1. Cook pasta al dente according to package directions in salted water. Drain.
2. While pasta is cooking, combine cream, butter, broccoli, mushrooms, parsley and seasonings in a sauce pan over medium heat for 3-5 minutes.
3. Increase the heat of the sauce slightly; bring to a boil.