Saturday, February 9, 2008

Pasta Portabello

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
fresh ground pepper
1/2-3/4 cup shredded parmesan cheese (2 to 3 oz.)

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

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