Spaghetti Con Broccoli
Description
This is a great Italian pasta dish that you can customize if you would like. You can substitute whole milk for the cream, use a more heart healthy type butter, and/or use less cheese if you would like.
Ingredients
1 lb. cooked spaghetti, shells, penne or pasta of your choice
24 oz. half-and-half cream (or whole milk)
1⁄4 c. butter
1⁄2 lb. small broccoli florets
1 c. sliced fresh mushrooms
1⁄4 c. minced parsley
1 1⁄2 t. fresh minced garlic
1 T. freshly ground black pepper
2 t. salt
3/4 c. - 1 c. freshly grated Parmesan cheese
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Combine cream, butter, broccoli, mushrooms, parsley and seasonings in a saucepan over medium heat for 3-5 minutes. Increase the heat of the cream sauce slightly and bring to a boil.
When cream sauce boils, add cooked and drained spaghetti noodles to the sauce. Reduce over medium heat until cream sauce clings to the spaghetti.
Remove from heat; toss in Parmesan cheese, a little at a time until desired consistency is achieved.