Pasta Portobello
2 cups farfalle (bow tie pasta)
1 tablespoon olive oil
2 garlic cloves, minced
2 cups sliced portobello mushrooms
2 tablespoons dry sherry
1 lb. broccoli, steamed to crisp-tender
2 tablespoons chopped fresh basil
Salt
Freshly ground pepper
½ to ¾ cup shredded Parmesan cheese (2 to 3 oz.)
1. Prepare farfalle according to package directions. Drain.
2. 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.
3. Place farfalle in large bowl. Add mushroom-garlic mixture, broccoli, basil, salt and pepper. Top with cheese.
Makes 4 servings
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