photo by hollyberry
- Ready In:
- 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
- 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.
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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.
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!
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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RECIPE SUBMITTED BY
Hi everybody, I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.