Recipe by Roxygirl in Colorado
This has been a comfort dish for me for years. Different from the broccoli side dishes that call for cream soup (I love them, too!), this one has a buttery Parmesan sauce that goes great with the broccoli. The oregano is the secret ingredient that makes this dish. This can also makes a satisfying meatless entree. Note: this can be a terrific main dish using rigatoni noodles.
Top Review by Dagny Taggart
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.
- 2 lbs broccoli florets (fresh)
- 1⁄2 lb small shell pasta
- 1 cup fresh mushrooms
- 1 cup tomatoes, seeded and chopped
- 1⁄2 cup parmesan cheese, grated
- 1⁄2 cup butter (you can decrease to 1/4 cup if desired)
- 1 teaspoon dried oregano
- salt and pepper
Directions See How It's Made
- Boil pasta in salted water to cover about 5 minutes and add the broccoli for the last couple minutes(I like my broccoli in this dish cooked until almost mushy).
- Add pasta and cook until al dente.
- Drain off about TWO THIRDS of the water (Keep the rest, about 1/2-1 cup, since this makes the sauce. I recommend using the first 1/2 and see if it's the desired consistency, and if more liquid is needed, add the other half cup).
- Add mushrooms, tomatoes, and parmesan, oregano, butter, salt and pepper.
- Cook 2 to 3 minutes until blended.
- Makes 6 side dish servings.
- Note: you can double this recipe.