ROSALIE’S PASTA CON BROCCOLI

ROSALIE'S PASTA CON BROCCOLI

NOTE:

This dish is heavenly, and can be made up in no time. Serve it with a big Italian Salad, a loaf of Italian Bread, and the desert of your choice. Especially great for that special event.

1 pound medium shells

1 tablespoon salt

 

¼ cup butter

¼ cup extra virgin olive oil

3 cloves garlic, chopped fine

3 cups broccoli florets

2 cups white capped mushrooms, sliced thick

1 teaspoon coarse sea salt

¼ teaspoon coarse ground black pepper

4 cups heavy whipping cream

4 cups grated Parmesan cheese

1 ounce Velveeta cheese, (regular, not light)

Freshly ground coarse black pepper, as desired

Modiga, (Toasted Italian bread crumbs)

 

1. Boil shells in an 8-quart pot boiling water with salt added.

2. While shells are cooking, melt butter and olive oil in a 6-quart heavy saucepan. Add garlic, broccoli, mushrooms, and salt and pepper. Stir-fry over medium heat 5 to 6 minutes for crisp-tender vegetables. Add cream and continue to stir until heated through. Add the cheese 1 cup at a time, stirring slowly, until the cheese is fully melted into the cream. Add the Velveeta and stir in gently until fully melted. Keep heat on low and stir often, being careful not to burn, or remove from heat completely.

When shells are cooked al dente, drain quickly and place in a large warmed pasta bowl. Pour the sauce over the shells. Toss together well and garnish with additional freshly ground coarse black pepper and the Italian toasted bread crumbs.

Modiga, (Toasted Italian Bread Crumbs)

1 tablespoon olive oil

1 medium clove garlic, minced

½ cup plain bread crumbs

1. Heat oil in small pan; add minced garlic and sauté 15 seconds. Add bread crumbs all at once, stirring constantly until toasted, about 1 to 2 minutes. Remove from pan and use about 1 tablespoon of crumbs to sprinkle over pasta.