A nice, easy vegetarian pasta entree.
1 large bunch broccoli (washed trimmed and peeled)
1/4 cup extra-virgin olive oil
4 cloves garlic, chopped
1/2 cup portabello mushrooms, sliced
Red Pepper flakes to taste
1/2 pound fresh tomato fettuccini
Start large pot of lightly salted and oiled water boiling (a little oil helps keep the fettuccini from sticking together).
Cook broccoli until tender, but still crisp (about 5 minutes in the microwave).
In a saute pan over medium heat, cook broccoli and garlic in olive oil for about 5 minutes. Then turn the pan down to low and add mushrooms and red pepper flakes. Cook for 5 more minutes.
When it's ready, add drained fettuccini and stir in saute pan.
Serve with dash of salt, pepper and some freshly grated parmesan cheese.
Serves 4Source: Chef Mom