Mushroom Broccoli Pasta

Mushroom Broccoli Pasta Image by: Mushroom Broccoli Pasta Author: Canadian Living

Pasta, veggies and cheese combine to make a tasty meal in minutes.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: February 2005

Ingredients

  • 1 broccoli (1 lb/500 g)
  • 2 tablespoons extra-virgin olive oil
  • 3 cups sliced mushrooms
  • 1 onion chopped
  • 4 cloves garlic thinly sliced
  • 1/2 teaspoon each salt and pepper
  • 1 cup vegetable stock
  • 6 cups bow tie pasta (about 12 oz/375 g)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup minced fresh parsley

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 842 mg
  • Protein 18 g
  • Calories 466.0
  • Total fat 11 g
  • Cholesterol 5 mg
  • Saturated fat 2 g
  • Total carbohydrate 76 g

%RDI

  • Iron 28.0
  • Fibre 0.0
  • Folate 86.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 16.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19.0
  • Vitamin C 153.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mushroom Broccoli Pasta

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