More Veggie Pasta - Broccoli Mushroom Parmesan Penne

[Guest guest]

Another from the same newspaper.

 

@@@@@

Broccoli Mushroom Parmesan Penne

|

Sun Sentinel, 10/2/03

|

8 ounces dry pasta, such as penne or rigatoni

1 tablespoon olive oil

1 head broccoli, trimmed into small florets, stems

peeled and sliced thin

8 button mushrooms (to 10), quartered

2 cloves garlic, minced

1-26 oz jar marinara sauce

6 leaves fresh basil (to 8), torn

1/2 cup mozzarella, shredded or

1-4 oz ball fresh mozzarella, sliced

1/4 cup parmesan cheese, shredded

|

Cook pasta al dente according to package directions.

Drain well and set aside. Preheat oven to 375 degrees.

 

 

Heat olive oil in a nonreactive large saucepan over

medium heat. Add broccoli florets; saute 2 to 3

minutes. Add mushrooms and garlic. Liquid that exudes

from mushrooms will prevent broccoli and garlic from

browning too rapidly.

 

Add marinara sauce and simmer gently 10 minutes until

broccoli is tender but still crisp. Add basil and

remove from heat.

 

Place cooked pasta in a casserole or baking dish large

enough to hold it. Spoon broccoli mixture over pasta

and top with both cheeses. Bake in center of oven 10

minutes until cheese is melted and begins to brown.

Serve immediately. Makes 2 servings.

 

Per serving: 971 calories, 26 percent calories from

fat, 28 grams total fat, 28 milligrams cholesterol, 8

grams saturated fat, 40 grams protein, 130 grams

carbohydrates, 9 grams total fiber, 2,405 milligrams

sodium.

 

http://www.sun-sentinel.com/features/food/

|

_____

 

 

 

=====

RisaG

 

Risa's Food Service

http://www.geocities.com/radiorlg

Updated 10/03/03

 

 

 

The New with improved product search