Cavatelli With Broccoli & Cream Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Fresh lemon juice,
1/2 lbs: Mushrooms, sliced
4 tbsp: Butter,
1: Garlic clove, finely chopped
2 tbsp: Marsala wine,
1 cup: Whipping cream,
Salt,
Freshly ground black pepper,
1/2 lbs: Cavatelli,
1/2 lbs: Broccoli florets, parboiled
1/3 cup: Freshly grated Parmesan,
Directions:
Cavatelli are small, ear-shaped pasta. This dish is more of an
American invention than a classic Italian dish, but its delicious
just the same. ADD THE LEMON JUICE to the mushrooms and mix well.
Melt the butter in a skillet; add the garlic and Marsala. Cook for 3
minutes, then add the mushrooms. Cook for 5 minutes more. Add the
whipping cream and bring the mixture to a boil. Add some salt, then
pepper liberally. Remove from the heat. Cook the cavatelli al dente.
Drain the pasta and return it to the pan in which it was cooked. Add
the broccoli and the mushroom mixture to the pasta. Put the pasta
mixture onto individual serving plates and top each with grated
Parmesan.
Source from luhu.jp
American invention than a classic Italian dish, but its delicious
just the same. ADD THE LEMON JUICE to the mushrooms and mix well.
Melt the butter in a skillet; add the garlic and Marsala. Cook for 3
minutes, then add the mushrooms. Cook for 5 minutes more. Add the
whipping cream and bring the mixture to a boil. Add some salt, then
pepper liberally. Remove from the heat. Cook the cavatelli al dente.
Drain the pasta and return it to the pan in which it was cooked. Add
the broccoli and the mushroom mixture to the pasta. Put the pasta
mixture onto individual serving plates and top each with grated
Parmesan.
Source from luhu.jp
Tags
Pasta