48 Ratings
  • 5 star values: 18
  • 4 star values: 22
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0

A local family restaurant has a dish very similar to this one that has been a favorite for years. My friend and I came up with this recipe when we were unable to find one anywhere, even in Italian cookbooks.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

  • Place broccoli in a microwave safe dish with about 3 tablespoons of water. Microwave for 3 minutes, or until tender.

  • Melt butter in a medium skillet over medium heat. Saute garlic and mushrooms until garlic becomes aromatic. Combine with pasta, broccoli and Parmesan cheese; transfer to a 2 quart baking dish.

  • Cover and bake in preheated oven for about 20 minutes, or until heated throughout.

Nutrition Facts

465 calories; 25.6 g total fat; 65 mg cholesterol; 402 mg sodium. 49.3 g carbohydrates; 12.6 g protein; Full Nutrition


Reviews (37)

Read All Reviews

Most helpful positive review

Rating: 5 stars
07/14/2011
This was one of the best side dishes I've made from Allrecipes. I love broccoli and mushrooms and struggle with ways to make them creative and new. The result was amazingly delicious. My only changes were using a vegetable corkscrew pasta instead of cavatelli which created a colorful palatte. And I used fresh mushrooms. It was sooo good. I did add a bit of salt and pepper as well but I thought it had great flavor; not bland at all. I can't wait until lunch tomorrow to have more and to schedule a dinner party so I can show it off! Thanks so much for a fabulous recipe.
(12)

Most helpful critical review

Rating: 2 stars
01/23/2012
I wouldn't suggest microwaving to cook any foods. Just not a healthy way of cooking. If you steam the broccoli for 2 mintues that'll do it! Other than that this receipe was very bland so I had to kick up knotches with fresh basil and chopped roman tomatoes portabello mushrooms and pecorino romano and fontina cheese! Most delicious!
(2)
48 Ratings
  • 5 star values: 18
  • 4 star values: 22
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/07/2008
This is pretty bland; however here is what I did to improve on it... Added: 1/2 diced yellow onion 1 diced red pepper and I used EVOO instead of the butter. On a second version I used the above ingredient changes and then used whole wheat pasta. Thinking about adding steamed sliced carrots next time.
(55)
Rating: 4 stars
01/24/2012
Simple and just plain delicious! I usually have this as a side dish but tonight I need something quick and this was perfect for a "meatless" weeknight meal. I used a steam in bag of broccoli and sauteed some fresh portabella mushrooms in a little olive oil along with the garlic. I didn't bother baking this but just tossed everything together with a little olive oil a bit of salt and cracked black pepper then topped it with some shredded Parmesan and Romano cheese - delish!
(28)
Rating: 4 stars
05/12/2007
Good recipe Karen. I added a bit of onion to the mushroom saute (used fresh shrooms)more garlic and just a touch of Italian seasoning. Topped with a little fresh basil and parm. I would definitely eat this again and thanks for the recipe!
(27)
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Rating: 4 stars
12/11/2007
Made this tonight and thought it was great. I made a few minor tweaks - used cavatappi noodles added extra garlic a splash of Worcestershire sauce and some leftover frozen shrimp I had. It would have been just as good without the shrimp. Also topped it off with a couple of handfuls of mozzarella before baking. After tasting the final outcome I think this would also be good with portabellas and/or a pesto sauce mixed in. Will definitely make this again!
(25)
Rating: 4 stars
08/09/2010
We have a similar recipe at a local restaurant that is very popular with patrons. Based on other's recommendations I jazzed it up. I used EVOO and butter (the butter is the taste it needs) and added a dash of kosher salt and fresh ground black pepper. What an easy side dish to grilled pork chops!
(15)
Rating: 5 stars
07/14/2011
This was one of the best side dishes I've made from Allrecipes. I love broccoli and mushrooms and struggle with ways to make them creative and new. The result was amazingly delicious. My only changes were using a vegetable corkscrew pasta instead of cavatelli which created a colorful palatte. And I used fresh mushrooms. It was sooo good. I did add a bit of salt and pepper as well but I thought it had great flavor; not bland at all. I can't wait until lunch tomorrow to have more and to schedule a dinner party so I can show it off! Thanks so much for a fabulous recipe.
(12)
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Rating: 5 stars
08/27/2003
My cousin gave me this recipe to try and my husband and I LOVED it!! Not exactly a "heart healthy" dish but I'm thinking of substituting some or all of the butter for olive oil next time.
(7)
Rating: 4 stars
08/27/2003
This was a great dinner didn't have a lot of flavor. I used 1/4 c. olive oil instead of butter maybe that's why. I was trying to make it less fat. I used a parm and romano mix. I will make it again and play around with the flavors
(7)
Rating: 4 stars
02/13/2008
This is a delicious dinner and is easy to make! I spiced it up a little with some crushed red pepper flakes and various seasonings. We also tried it by adding pesto to it but I like it better without. You could use less butter about 1/2 as much is enough. I added extra parmesan cheese and topped it with mozzarella before baking. I will definitely make this many more times!
(6)