Servings: 4

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Mushroom Pasta Primavera


1/2 pound desired pasta, such as linguine or fettuccine
2 tablespoons butter
2 ounces fresh mushrooms, cut into bite-sized strips
1 large Red Bell Pepper, or green bell pepper, seeded and cut into 1/2-inch squares
1 1/4 cup light cream
2 cups broccoli florets, steamed
1/4 cup grated Parmesan cheese
1 tablespoon chopped Fresh Thyme or 1 teaspoon crushed dried thyme
1 tablespoon chopped Fresh Rosemary, or 1 teaspoon crushed dried rosemary
1/4 teaspoon pepper


Bring 3 quarts water to boil; cook pasta according to package directions. Meanwhile, in another pan large enough to hold the cooked pasta, melt butter. Sauté mushrooms and bell pepper 3 minutes or until tender. Add light cream; cook and stir 2 minutes or until mixture thickens. Add broccoli, parmesan, thyme, rosemary, and pepper. Cook over low heat until heated through. Drain pasta. Add pasta to vegetable mixture; toss well to coat pasta with sauce. Serve at once with grated parmesan and pepper.