Recipe by Karen Marnell
"A local family restaurant has a dish very similar to this one that has been a favorite for years. My friend and I came up with this recipe when we were unable to find one anywhere, even in Italian cookbooks."
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1 (8 ounce) package
broccoli, cut into florets
garlic, finely chopped
1 (4.5 ounce) can
sliced mushrooms, drained
grated Parmesan cheese
This is pretty bland; however, here is what I did to improve on it...
1/2 diced yellow onion
1 diced red pepper
and I used EVOO instead of the butter.
On a second version I used the above ingredient changes and then used whole wheat pasta.
Thinking about adding steamed sliced carrots next time.
Decent base recipe but needs some additions. I started the broccoli in a saute pan with a little vegetable broth & let it steam a bit, then used fresh mushroom, canned have very little flavor to me and added the garlic. Sauteed in a 50/50 blend of evoo and butter, and a little crushed red pepper (to taste). Cooked and drained the pasta and then added it to the same pan, no need to bake it. Sprinkled liberally wth the parmesean before serving. YUMMY!
Simple and just plain delicious! I usually have this as a side dish, but tonight I need something quick and this was perfect for a "meatless" weeknight meal. I used a steam in bag of broccoli and sauteed some fresh portabella mushrooms in a little olive oil along with the garlic. I didn't bother baking this, but just tossed everything together with a little olive oil, a bit of salt and cracked black pepper then topped it with some shredded Parmesan and Romano cheese - delish!
Good recipe, Karen. I added a bit of onion to the mushroom saute, (used fresh shrooms)more garlic and just a touch of Italian seasoning. Topped with a little fresh basil and parm.
I would definitely eat this again, and thanks for the recipe!
Made this tonight and thought it was great. I made a few minor tweaks - used cavatappi noodles, added extra garlic, a splash of Worcestershire sauce, and some leftover frozen shrimp I had. It would have been just as good without the shrimp. Also topped it off with a couple of handfuls of mozzarella before baking. After tasting the final outcome, I think this would also be good with portabellas and/or a pesto sauce mixed in. Will definitely make this again!
We have a similar recipe at a local restaurant that is very popular with patrons. Based on other's recommendations, I jazzed it up. I used EVOO and butter (the butter is the taste it needs), and added a dash of kosher salt and fresh ground black pepper. What an easy side dish to grilled pork chops!
This was one of the best side dishes I've made from Allrecipes. I love broccoli and mushrooms and struggle with ways to make them creative and new. The result was amazingly delicious. My only changes were using a vegetable corkscrew pasta instead of cavatelli, which created a colorful palatte. And I used fresh mushrooms. It was sooo good. I did add a bit of salt and pepper as well, but I thought it had great flavor; not bland at all. I can't wait until lunch tomorrow to have more and to schedule a dinner party so I can show it off! Thanks so much for a fabulous recipe.
This was a great dinner, didn't have a lot of flavor. I used 1/4 c. olive oil instead of butter, maybe that's why. I was trying to make it less fat. I used a parm and romano mix. I will make it again and play around with the flavors
* Percent Daily Values are based on a 2,000 calorie diet.
Cavatelli, Broccoli and Mushrooms
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 230
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