Cavatelli With Broccoli And Cream Recipe
Servings: 2
Ingredients
- 3 Tbsp. Fresh lemon juice
- 1/2 lb Mushrooms, sliced
- 4 Tbsp. Butter
- 1 x Garlic clove, finely minced
- 2 Tbsp. Marsala wine
- 1 c. Whipping cream Salt Freshly grnd black pepper
- 1/2 lb Cavatelli
- 1/2 lb Broccoli florets, parboiled
- 1/3 c. Freshly grated Parmesan
Directions
- 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 in THE LEMON JUICE to the mushrooms and mix well. Heat the butter in a skillet; add in the garlic and Marsala. Cook for 3 min, then add in the mushrooms. Cook for 5 min more. Add in the whipping cream and bring the mix to a boil. Add in some salt, then pepper liberally. Remove from the heat. Cook the cavatelli al dente. Drain the pasta and return it to the pan in that it was cooked. Add in the broccoli and the mushroom mix to the pasta. Put the pasta mix onto individual serving plates and top each with grated Parmesan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 384g | |
| Recipe makes 2 servings | |
| Calories 800 | |
| Calories from Fat 278 | 35% |
| Total Fat 31.79g | 40% |
| Saturated Fat 19.05g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 598mg | 25% |
| Potassium 898mg | 26% |
| Total Carbs 98.12g | 26% |
| Dietary Fiber 6.6g | 22% |
| Sugars 7.94g | 5% |
| Protein 29.44g | 47% |
