Pasta con Broccoli

Tonight I made Pasta con Broccoli, a recipe my Mother's been making for years from The Pasta House in St. Louis. It's one of my fav dishes in the cookbook she made me. 

Since it's Ash Wednesday, I wanted to make something really satisfying and delicious, yet meatless. It's sooooo rich and creamy. Almost decadent. It's a good thing I went for a run earlier! Definite comfort food for a gray, rainy day like today.

Pasta con Broccoli (The Pasta House)

16 ounces cavatelli pasta shells

32 ounces half and half

4 ounces butter (one stick)

2 teaspoons garlic (2-3 grated cloves)

4 ounces tomato sauce

4 ounces broccoli florets 

4 ounces sliced mushrooms

1 cup grated parmesan cheese

Salt and pepper

Cook cavatelli until done. Drain and return to pot. Add butter, half and half, garlic, tomato sauce and broccoli. Bring to a hard boil. Add mushrooms and remove from heat. Add parmesan, toss and serve.

Makes 4-6 servings