Ingredients:
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) bags frozen broccoli, thawed, steamed to crisp-tender
2 tablespoons chopped fresh basil
salt
fresh ground pepper
1/2-3/4 cup shredded parmesan cheese ( 2 to 3 oz.)
Directions:
Prepare bow tie pasta according to package directions.
Drain.
Meanwhile, heat oil in large skillet over medium heat until hot.
Add garlic; saute 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.
Servings: 4
Time preparation: 5 min.
Time total: 30 min.