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Pasta olive oil garlic portabella mushrooms sherry frozen broccoli fresh basil salt fresh ground pepper Parmesan cheese
Viewed: 28 - Published at: 2 years agoIngredients
- 2 cups bow tie pasta
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 cups sliced portabella mushrooms
- 2 tablespoons dry sherry
- 1 (16 ounce) bag frozen broccoli, thawed, steamed to crisp-tender
- 2 tablespoons chopped fresh basil
- salt
- fresh ground pepper
- 12-34 cup shredded parmesan cheese (2 to 3 oz.)
Method
- Prepare bow tie pasta according to package directions.
- Drain.
- Meanwhile, heat oil in large skillet over medium heat until hot.
- Add garlic; saute 1 minute.
- Add mushrooms; cook 6 to 8 minutes or until mushrooms are tender and slightly brown.
- Add sherry; remove from heat.
- Scrape bottom of pan to remove any brown bits.
- Place farfalle in large bowl.
- Add mushroom-garlic mixture, broccoli, basil, salt and pepper.
- Top with cheese.
