Mushroom Broccoli Pasta
Mushroom Broccoli Pasta
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 466 |
| pro | 18 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 76 g |
| fibre | 8 g |
| chol | 5 mg |
| sodium | 842 mg |
| % RDI: | - |
| calcium | 16 |
| iron | 28 |
| vit A | 19 |
| vit C | 153 |
| folate | 86 |
Pasta, veggies and cheese combine to make a tasty meal in minutes.
Ingredients
Preparation
In large skillet, heat oil over medium-high heat; fry mushrooms, broccoli stems, onion, garlic, salt and pepper, stirring occasionally, until liquid is evaporated, about 5 minutes.
Add broccoli florets and stock; cover and simmer over low heat until broccoli is tender, about 4 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 10 minutes. Drain, reserving 1/4 cup (50 mL) cooking liquid.
Add pasta and reserved cooking liquid to broccoli mixture; toss to coat. Add Parmesan cheese and parsley; gently toss to combine.
Additional information :
Tips: To save time, look for packaged sliced mushrooms in the produce area of the grocery store.
While Parmesan cheese is a likely choice for pasta, there are other excellent hard cheeses to try, such as Romano, grana Padano, old Cheddar or Gouda.
Source : Canadian Living Magazine: February 2005
- Keywords : Main Course; Vegetarian; Pasta; Cheese; Skillet; Parmesan; Mushrooms; Broccoli;
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