Pasta Alfredo with Broccoli and Mushrooms
(from schultzmo’s recipe box)
Source: Good Life Eats blog
Prep time: 15 minutes
Cook time: 15 minutes
Serves 4 people
Categories: haven't tried this yet!
Ingredients
- 10 ounces mushrooms, sliced
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 2 cups broccoli florets
- 1 2/3 c half and half
- 5 Tbs butter
- 1 lb. pasta
- 1 c (2 oz.) fresh grated Parmesan
- ground black pepper
- pinch of nutmeg
- salt, to taste
Directions
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In a medium saute pan, heat olive oil for sauteing, about a tablespoon. Add the mushrooms, balsamic vinegar. Add salt to taste, if desired. Saute until mushrooms are tender and have absorbed the vinegar. Set aside.
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Bring 4 quarts water to a rolling boil in a large pot. Add 1 Tbs salt and the pasta to the water. Stir to separate pasta. Cook pasta until almost al dente. Add the broccoli to the boiling water during the last 2 minutes of the pasta’s cooking time.
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Combine 1 1/3 c of the half and half and the butter in a saute pan large enough to accommodate the cooked pasta. Heat over low until the butter is melted and the cream comes to a bare simmer. Turn the heat off and set aside. (I found that this took the length of the time it took the pasta to cook, so I never turned it off and set it aside).
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Drain cooked pasta and broccoli and add it to the saute pan. Add the remaining 1/3 c of half and half, Parmesan, pepper, and nutmeg. Cook on very low heat, tossing to combine the ingredients, until sauce is slightly thick, 1-2 minutes. Serve immediately in heated pasta bowls.