Broccoli Siciliano

Name: Broccoli Siciliano
Ingredients: 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

8 ingredients

7 steps

Ingredients

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

Directions

1

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).
2

Add pasta and cook until al dente.
3

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).
4

Add mushrooms, tomatoes, and parmesan, oregano, butter, salt and pepper.
5

Cook 2 to 3 minutes until blended.
6

Makes 6 side dish servings.
7

Note: you can double this recipe.