Cavatelli, Broccoli and Mushrooms |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
6 ounces cavatelli or 6 ounces rotelle pasta (spirals) |
1 tablespoon olive oil |
1 teaspoon olive oil |
4 cloves garlic, finely chopped |
2 cups broccoli florets |
1/4 cup chopped fresh basil |
1/2 teaspoon salt |
3/4 ounce parmesan cheese, grated |
freshly cracked black pepper |
1 1/2 cups freshly sliced mushrooms or 1 (4 1/2 ounce) can sliced mushrooms |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil.
3. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. Place broccoli in a microwave safe dish with about 3 tablespoons of water.
5. Microwave for 3 minutes, or until tender.
6. Melt butter in a medium skillet over medium heat.
7. Saute garlic and mushrooms until garlic becomes aromatic.
8. Combine with pasta, broccoli and Parmesan cheese; transfer to a 2 quart baking dish.
9. Cover and bake in preheated oven for about 20 minutes, or until heated throughout.
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