Spaghetti Con Broccoli

Ingrédients

• 1 pound spaghetti noodles
• 1/2 pound broccoli florets (chopped into 1 inch pieces)
• 1/4 cup butter
• 1 8 ounce container sliced mushrooms
• 2 cloves garlic (minced)
• 3 cups half-and-half cream
• 1 1/2 teaspoon salt
• 3/4 teaspoon black pepper
• 3/4 cup Parmigiano-Reggiano (or parmesan cheese, divided)

Préparation

1. 1

   Boil 4-6 quarts water with 1 tablespoon salt. Cook pasta for 7 minutes and then add broccoli and cook another 2-3 minutes until pasta is al dente and broccoli is crisp-tender. Reserve 1 cup pasta water and then drain pasta and broccoli.

2. 2

   While pasta cooks, melt butter in a large deep skillet and saute mushrooms over medium heat for 4 minutes. Add garlic and cook anther 30 seconds. Add the cream, salt, and pepper and bring to a simmer. Let cream simmer over medium heat for 4 minutes until slightly thickened, stirring occasionally.

3. 3

   Add the pasta, broccoli, and 1/4 cup reserved pasta water. Cook 1 minute, stirring to coat all the pasta in the sauce. Stir in 1/2 cup Parmigiano-Reggiano cheese and then remove from heat. Serve immediately topped with remaining cheese. (Sauce thickens as pasta cools. Add a little starchy pasta water as needed to moisten back up. You'll definitely want to add some if reheating leftovers.)