Cavatelli with Broccoli & Cream
Yield
2 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
lemon juice
fresh |
|
| ½ | pound |
mushrooms
sliced |
|
| 4 | tablespoons |
butter
|
|
| 1 | each |
garlic cloves
finely chopped |
|
| 2 | tablespoons |
marsala wine
|
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| ½ | pound |
cavatelli
|
* |
| ½ | pound |
broccoli florets
parboiled |
|
| ⅓ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
lemon juice
fresh |
|
| 226.8 | g |
mushrooms
sliced |
|
| 6E+1 | ml |
butter
|
|
| 1 | each |
garlic cloves
finely chopped |
|
| 3E+1 | ml |
marsala wine
|
|
| 237 | ml |
heavy whipping cream
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 226.8 | g |
cavatelli
|
* |
| 226.8 | g |
broccoli florets
parboiled |
|
| 79 | ml |
Parmesan cheese
grated |
|
Directions
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.
