11 Reviews

This was so good! I didn't really have a lot of stuff to cook with and was determined to make a meal out of bow tie pasta and broccoli. I found this recipe and tried it without the tomato and mushrooms, but added a little bit of rosemary and some minced garlic. This was such a good dinner put together with foods I usually have on-hand. My husband and I both loved it and will definitely be having it again. Thank you for sharing.

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Dagny Taggart October 06, 2010

this was nice and simple, i ommited the mushrooms and subbed red peppers, though i overcooked the pasta which kindof spoiled everything. :( live and learn.

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a_olson82 February 28, 2007

I made this today. I had just finished when my daughter dropped by, the first thing she said when she saw the dish was "this should be called Christmas Pasta with the beautiful red and green colors". This was not only pretty but very tasty. We all loved it!! Thanks for posting.

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Country Cook in Oklahoma January 10, 2007

Wonderful sidedish with a great combination of flavors! Followed the recipe except for using only 1/4 cup of light butter( counting calories!)and I saved 1 cup of the cooking liquid for the sauce. This went very well with our grilled pork tenderlion chops and garlic bread- everyone belonged to the "clean plate club" last night! Thanks for a recipe that I'll make often, Roxygirl!

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Leslie in Texas May 25, 2006

I'm always looking for something different and exciting to serve our vegetarian friends. I tried this for dinner tonight and found it to be just that! I cooked 2 cups of large first, and a head of broccoli second because I was nervous about overcooking one for the sake of the other. I then drained the water so I could measure it. I only used 1/4 cup of butter because I have to count calories, but I didn't hold back on the parmesan. Taking PrincessMommy's advice, I used about a tablespoon of lemon juice and enjoyed this addition. Here's an unusual thing for me - (I love sauce), I didn't keep any of the water. Instead, I left the seeds in my tomatoes and found this made the dish plenty moist (laziness was my true motivation). The point of the matter - this was delightful. Thanks Roxygirl!

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hollyberry May 15, 2006

This was really good and nice for a change! The only change that I made was to add the juice of one lemon to give it some added flavour.

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PrincessMommy April 07, 2006

I am amazed. This recipe got my BF to eat broccoli! I made a couple of changes: I also like my veggies crisp and added the very chopped broccoli just at the last couple of minutes of cooking the penne pasta that I used. I added 2 cloves of minced garlic to the butter along with 3TBS of minced red onions. I omitted the mushrooms because I didn't have any on hand. Thank you so much! Definately a keeper.

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Bippie February 13, 2006

I like my vegies crisp. So I did make some changes. While the pasta cooked I sauteed 4 cloves garlic, diced portabella mushrooms and Italian seasoning in 1/2 the amount of butter added the tomatoes then tossed in the cooked pasta using no water topping the cheese.Came out great!

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Rita~ February 09, 2006

This is a great change of pace dish for broccoli. We really enjoyed it. I could make a meal out of just this. Thanks for sharing, Roxygirl in Colorado.

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Merlot July 25, 2005
Broccoli Siciliano