Ingredients
-
8 ounces rotelle pasta or 8 ounces pasta, of choice
-
1 1/2 cups broccoli, coarsely chopped and blanched
-
3 tablespoons olive oil
-
1 cup light cream
-
1 teaspoon crushed dried oregano
-
1 teaspoon dried basil
-
1/2 teaspoon salt, more to taste
-
freshly grated parmesan cheese
-
1/2 teaspoon fresh ground pepper
-
1 lb mushroom, quartered
-
1 cup canned plum tomatoes, drained and coarsely chopped
Instructions
- Cook pasta until al dente,drain and toss with 1 tbl.
- olive oil.
- Heat 3 tbls.
- olive oil in a large skillet,add the mushrooms and saute quickly over high heat until golden Rmove from heat and add cream,tomatoes and seasonings.
- Mix well and cool to room temperature.
- Toss the mushroom,tomato and cream mix with the pasta.
- Add the broccoli just before serving and toss gently again.
- Taste for seasonings and adjust to your liking.
- Serve at room temperature and pass the grated Parmesan separately.