Recipe information
Yield
Serves 4
Ingredients
4 cups broccoli florets (about 1 bunch)
1/4 cup olive oil
8 ounces mushrooms, sliced
6 large garlic cloves, minced
3/4 cup whipping cream
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon dried crushed red pepper
12 ounces penne or other tubular pasta, freshly cooked
3/4 cup freshly grated Parmesan
Preparation
Step 1
Steam 4 cups broccoli florets until crisp-tender. Rinse under cold water. Drain.
Step 2
Heat oil in heavy large skillet over medium-high heat. Add mushrooms and stemmed shiitake) and garlic and sauté until mushrooms are almost tender, about 5 minutes. Add cream, thyme and red pepper and bring to boil. Add pasta and broccoli and cook until pasta is coated, tossing gently, about 3 minutes. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.
