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This broccoli and mushroom pasta recipe is very easy to prepare. I like it with spaghetti, but you can substitute other types of pasta for a change. I have also used half broccoli and half spinach for variety. Crusty French bread and a garden salad make this a delicious meal!
Ingredients
- 1 pound uncooked spaghetti
- 2 (10 ounce) packages frozen chopped broccoli
- 2 (4.5 ounce) cans sliced mushrooms, drained
- 1 cup grated Parmesan cheese
- ½ cup butter
- 1 tablespoon salt
- 2 teaspoons ground black pepper
- 2 teaspoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes; drain well.
Step 2
Combine broccoli, mushrooms, Parmesan cheese, butter, salt, pepper, lemon juice, garlic powder, and basil in a large saucepan; heat over low heat, stirring often, until heated through.
Step 3
Place spaghetti and broccoli mixture in a large serving dish; toss lightly before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 633 | |
| % Daily Value * | |
| Total Fat26g | 33% |
| Saturated Fat15g | 77% |
| Cholesterol66mg | 22% |
| Sodium2079mg | 90% |
| Total Carbohydrate78g | 28% |
| Dietary Fiber8g | 28% |
| Total Sugars5g | |
| Protein24g | |
| Vitamin C66mg | 328% |
| Calcium327mg | 25% |
| Iron5mg | 27% |
| Potassium568mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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