Pasta Portabella

Submitted by TishT

"Fast and easy!"

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 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
• 1⁄2 - 3⁄4 cup shredded parmesan cheese (2 to 3 oz.)

directions

1. Prepare bow tie pasta according to package directions.
2. Drain.
3. Meanwhile, heat oil in large skillet over medium heat until hot.
4. Add garlic; sauté 1 minute.
5. Add mushrooms; cook 6 to 8 minutes or until mushrooms are tender and slightly brown.
6. Add sherry; remove from heat.
7. Scrape bottom of pan to remove any brown bits.
8. Place farfalle in large bowl.
9. Add mushroom-garlic mixture, broccoli, basil, salt and pepper.
10. Top with cheese.

Reviews

[Sharon123]

This was a nice meal with the portabells mushrooms and the sherry and Parmesan cheese topped it off1 Thanks for a yummy meal!

 

[Ettamommy]

This is a wonderful, easy and versatile dish that I have made several times for my husband and toddler son. I made it as directed the first time and enjoyed it thoughI have made a few changes each time since that I've made it--used spinach instead of broccoli, doubled the mushrooms and added a can of diced tomatoes and kalamata olives. I also used whole wheat pasta. Okay, I guess I made quite a few changes--but the spirit of the recipe is still there. It is just a great recipe when you want to make something quick and substantional for dinner.

 

[bcm1323]

Made this just as written turned out very good and will make again.

 

[anonymous23]

This was really good; I'll definitely be making it again. In an effort to have fewer dishes to wash, I sauteed the mushrooms (I used baby bellas--those are crimini mushrooms, right?) for about four minutes and then added the broccoli (I used about six heads of fresh), and about a third of a cup of water to steam it in the skillet with the mushrooms. I added the pasta--I used a whole pound--to the skillet in the end (I really don't like doing dishes). I also nearly tripled the sherry, and next time will double the mushrooms too (I just used the 8 oz I had in my fridge). I was worried about the leftovers being dry because there's no sauce, but they were fine. Thanks for sharing!