Cunetto'S Spaghetti Con Broccoli (Actual Recipe)

• 1 lb spaghetti, cooked (shells work well too)
• 24 ounces half-and-half cream
• 1/4 cup butter
• 1/2 lb small broccoli floret
• 1 cup sliced mushrooms
• 1/4 cup minced parsley
• 1 1/2 teaspoons fresh minced garlic
• 1 tablespoon black pepper
• 2 teaspoons salt
• 3/4 cup freshly grated parmesan cheese (may increase to 1 cup for a thicker sauce if need be)

1. Combine cream, butter, broccoli, mushrooms, parsley and seasonings in a sauce pan over medium heat for 3-5 minutes.
2. Increase the heat of the cream sauce slightly and bring to a boil.
3. When cream sauce boils, add cooked and drained spaghetti noodles to the sauce.
4. Reduce over medium heat until cream sauce clings to the spaghetti.
5. Remove from heat and toss in parmesan cheese, a little at a time until desired sauce consistency is achieved.

cream, butter, broccoli floret, mushrooms, parsley, garlic, black pepper, salt, freshly grated parmesan cheese

Taken from www.food.com/recipe/cunettos-spaghetti-con-broccoli-actual-recipe-353741 (may not work)