Cavatelli with broccoli and cream
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Cavatelli with broccoli and cream
  Broccoli    Pasta    Creams  
Last updated 6/12/2012 1:12:40 AM. Recipe ID 40734. Report a problem with this recipe.
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      Title: Cavatelli with broccoli and cream
 Categories: Pasta
      Yield: 2 Servings
 
      3 tb Fresh lemon juice
    1/2 lb Mushrooms, sliced
      4 tb Butter
      1    Garlic clove; finely chopped
      2 tb Marsala wine
      1 c  Whipping cream
           Salt
           Freshly ground black pepper
    1/2 lb Cavatelli
    1/2 lb Broccoli florets; parboiled
    1/3 c  Freshly grated Parmesan
 
  Cavatelli are small, ear-shaped pasta. This dish is more of an
  American invention than a classic Italian dish, but it's delicious
  just the same.
  
  ADD THE LEMON JUICE to the mushrooms and mix well. Melt the butter in
  a skillet; add the garlic and Marsala. Cook for 3 minutes, then add
  the mushrooms. Cook for 5 minutes more. Add the whipping cream and
  bring the mixture to a boil. Add some salt, then pepper liberally.
  Remove from the heat. Cook the cavatelli al dente. Drain the pasta
  and return it to the pan in which it was cooked. Add the broccoli and
  the mushroom mixture to the pasta. Put the pasta mixture onto
  individual serving plates and top each with grated Parmesan.
  
  TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
  




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Recipe ID 40734 (Apr 03, 2005)

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