Mushroom Broccoli Pasta

Ingredients:

• 1 bunch broccoli, (1 lb/500 g)
• 2 tbsp (30 mL) extra-virgin olive oil
• 3 cups (750 mL) sliced mushrooms
• 1 onion, chopped
• 4 cloves garlic, thinly sliced
• 1/2 tsp (2 mL) each salt and pepper
• 1 cup (250 mL) vegetable stock
• 6 cups (1.5 L) bow tie pasta, (about 12 oz/375 g)
• 1/4 cup (60 mL) grated Parmesan cheese
• 1/4 cup (60 mL) minced fresh parsley

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.

tips:

• 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
• also, it says it serves 4... but i think it could serve 6-8 people

Prepared: 2012-03-25

Makes: 4 servings

calories per serving: 466

Categories: Vegetarian

Recipe Source: canadianliving.com