Cook pasta as directed, BUT add broccoli the last few minutes of cooking, just until slightly tender and bright green in color.
Meanwhile saute garlic and mushrooms,then add the sauces and heat.
After pasta is drained toss it all together and serve.
We like a little parmesan cheese on top.
Cook pasta until half done (about 4 minutes); drain. Return pasta to the pot.
Add cream, butter, garlic, tomato sauce, broccoli, salt and pepper. Bring to a hard boil.
When noodles are fully cooked and sauce is starting to thicken, add mushrooms and stir to combine.
Remove from the heat; add cheese.
Toss and serve.
Once the broccoli, noodles, and mushrooms have all been prepared, combine all ingredients into a 9x13 baking pan.
Cover the pan with foil.
Bake in 425 degree oven till the sauce starts to thicken (approx. 20 minutes)Word of warning: The sauce will continue to thicken a little once it is out of the oven!
Cook broccoli according to package. Saute broccoli and sliced mushrooms in 1/2 cup butter, garlic, Parmesan cheese and oregano. Fry until most of the butter is absorbed. Cook noodles and mix together.
Add 1 cup melted butter to half and half, Velveeta (cut up) and small can of tomato sauce.
Cook until sauce is smooth. Mix with broccoli and noodles.
Best if sits awhile.
wine, and salt. Add the broccoli, bring the liquid up to
quart sauce pot, cook pasta shells al dente according to
o a boil.
Clean broccoli & separate florets from the
Melt butter or margarine.
Blend in flour, then continue adding ingredients (half and half, garlic, cheese, tomato sauce, broccoli and mushrooms).
Mix well.
Simmer for about 1 hour, until thick.
Add cooked, drained pasta.
Boil pasta for 5 minutes; drain.
Reserve 1 cup pasta water and set aside.
Add all ingredients except parmesan cheese to large skillet.
Cook about 10 minutes until broccoli is tender.
Add pasta water to pan until you see it coming up through pasta.
Add cheese to thicken.
Cook and drain macaroni and steam broccoli.
Melt margarine. Add half and half, tomato sauce and cheese.
Add macaroni; simmer until cheese is melted.
Add steamed broccoli and fresh mushrooms. Serve when mushrooms are heated through.
Cook shells and drain.
Cook broccoli and drain.
Saut mushrooms in butter.
Mix all ingredients together and simmer over low heat.
Add salt, pepper and garlic powder to taste.
Preheat oven to 375\u00b0.
Melt butter in baking dish in oven. Remove.
Stir in garlic, creamer, soup, 1/2 of Parmesan cheese and seasonings.
Stir to combine.
Gently stir in broccoli and pasta. Sprinkle remaining Parmesan cheese over top.
Bake 45 minutes or until bubbly.
Boil pasta for 5 minutes; drain.
Reserve 1 cup liquid.
Add all ingredients except parmesan cheese.
Cook about 10 minutes until broccoli is tender.
Add liquid until you see it coming up through pasta.
Add cheese to thicken.
Cook mostaccioli and broccoli separately according to package directions.
Simmer half and half, butter, garlic and mushrooms for 10 minutes.
Add broccoli to half and half and bring to a boil.
Salt and pepper to taste.
Pour Parmesan cheese into mixture.
Cool until thickened.
Add cooked pasta and mix lightly.
Boil fettucine and drain, while you are sauteing the broccoli and mushrooms.
Saute broccoli (thawed and drained) and mushrooms until tender in 3 teaspoons of butter.
After fettucine is drained, add broccoli and mushrooms to fettucine.
Cook noodles and broccoli as directed.
Set aside.
Melt butter and add crushed garlic.
Add soup and half and half.
Mix in noodles and broccoli and put into a 9 x 13-inch dish.
Sprinkle with pepper and cheese.
Bake at 350\u00b0, uncovered, for 40 minutes.
Cook the pasta in boiling, salted water for 10-12 mins, until tender. Add the broccoli to the pasta pot 3 mins before the end of cooking.
Meanwhile, heat 2 tbsp oil in a large skillet and saute the mushrooms for 3-4 mins. Add the garlic and anchovies and cook for a further 1-2 mins. Drain the pasta and broccoli then add to skillet and toss with mushrooms. Stir in 2 tbsp oil, the parsley and allspice and season. Divide between 4 bowls then serve.
50\u00b0F Cook pasta as per package directions, adding broccoli for the
Saute butter, sliced mushrooms and diced garlic.
Steam broccoli until tender, then add to mushroom mixture.
Simmer while shells are cooking.
Add shells, whipping cream, salt, pepper and Parmesan cheese to mixture.
Simmer until cream thickens.
May add a little half and half cream when reheating.
Cook noodles and put aside.
Brown chicken, onion, bacon and butter.
Add half and half, Lawry's seasoning, garlic and pepper. Bring to a boil.
Add broccoli and noodles; bring to a boil.
Add Parmesan cheese.