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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This has been a comfort dish for me for years. Different from the broccoli side dishes that call for cream soup (I love them, too!), this one has a buttery Parmesan sauce that goes great with the broccoli. The oregano is the secret ingredient that makes this dish. This can also makes a satisfying meatless entree. Note: this can be a terrific main dish using rigatoni noodles. Ingredients:
2 lbs broccoli florets (fresh) |
1/2 lb small shell pasta |
1 cup fresh mushrooms |
1 cup tomato, seeded and chopped |
1/2 cup parmesan cheese, grated |
1/2 cup butter (you can decrease to 1/4 cup if desired) |
1 teaspoon dried oregano |
salt and pepper |
Directions:
1. Boil pasta in salted water to cover about 5 minutes and add the broccoli for the last couple minutes(I like my broccoli in this dish cooked until almost mushy).
2. Add pasta and cook until al dente.
3. Drain off about TWO THIRDS of the water (Keep the rest, about 1/2-1 cup, since this makes the sauce. I recommend using the first 1/2 and see if it's the desired consistency, and if more liquid is needed, add the other half cup).
4. Add mushrooms, tomatoes, and parmesan, oregano, butter, salt and pepper.
5. Cook 2 to 3 minutes until blended.
6. Makes 6 side dish servings.
7. Note: you can double this recipe.
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