• 2 lbs broccoli florets (fresh)
  • 1/2 lb small shell pasta
  • 1 cup fresh mushrooms
  • 1 cup tomato, seeded and chopped
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup butter (you can decrease to 1/4 cup if desired)
  • 1 teaspoon dried oregano
  • salt and pepper
  • 1 Boil pasta in salted water to cover about 5 minutes and add the broccoli for the last couple minutes(I like my broccoli in this dish cooked until almost mushy).
  • 2 Add pasta and cook until al dente.
  • 3 Drain off about TWO THIRDS of the water (Keep the rest, about 1/2-1 cup, since this makes the sauce. I recommend using the first 1/2 and see if it's the desired consistency, and if more liquid is needed, add the other half cup).
  • 4 Add mushrooms, tomatoes, and parmesan, oregano, butter, salt and pepper.
  • 5 Cook 2 to 3 minutes until blended.
  • 6 Makes 6 side dish servings.
  • 7 Note: you can double this recipe.