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A little bit about this recipe...
This recipe works well with noodle type pasta such as ritorti, farfalle and penne etc. I have also used linguini, spaghetti with gooda results.
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Prep Time10 Minutes |
Cook Time25 Minutes |
Servings4 |
1 large onion
2 tablespoons olive oil, plus more for drizzling (optional)
1 teaspoon tarragon or herb of your choice
8 ounces pasta
3 cups small broccoli florets
1 cup sliced musrooms
1/2 cup grated Parmesan or cheese of your choice
1 cup broth (veggie, chicken broth or water)
salt and pepper to taste
Step 1 |
Cut onion in half and slice 1/4 - 1/2" thick. |
Step 2 |
Heat oil in skillet over medium to medium high heat. |
Step 3 |
Add mushrooms and saute until well browned. |
Step 4 |
Place mushrooms in bowl and set aside. |
Step 5 |
In same skillet add onions and a wee bit more oil if needed and saute until onions are browned. |
Step 6 |
Add 1 cup broth or water and tarragon or herb of choice and cook 5 - 7 minutes or until liquid has has reduced to half. |
Step 7 |
Meanwhile cook pasta adding the broccoli 3 minutes before pasta is cooked. |
Step 8 |
Drain pasta and broccoli, add the mushrooms and combine with the onion mixture. |
Step 9 |
Toss mixture until well distributed. |
Step 10 |
Season with salt and pepper if desired and drizzle with olive oil if using. |
Step 11 |
Top with a sprinkling of Parmesan. |
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