Sherried Mushrooms And Broccoli Vermicelli

• 1 (10 oz.) pkg. frozen chopped broccoli
• 2 cloves chopped garlic
• 12 oz. sliced mushrooms
• dry sherry
• salt and pepper
• Parmesan cheese, freshly grated
• 1 (12 oz.) pkg. vermicelli
• 1 tsp. olive oil
• 1 Tbsp. olive oil
• 1 clove garlic, very finely chopped
• 6 plum tomatoes or 18 cherry tomatoes, chopped
• 1 c. canned crushed tomatoes
• 1/2 c. water
• 1/2 tsp. dried basil
• salt and freshly ground black pepper to taste
• 1 lb. dried ziti
• 1 c. grated Monterey Jack
• 3/4 c. freshly grated Parmesan (for sprinkling)

1. In a large skillet, heat the oil.
2. Add the garlic and plum or cherry tomatoes.
3. Cook over medium heat, stirring occasionally, for 5 minutes, or until the tomatoes collapse.
4. Add the canned tomatoes, water, basil, salt and pepper.
5. Cook, stirring occasionally, for 15 minutes.

broccoli, garlic, mushrooms, sherry, salt, parmesan cheese, vermicelli, olive oil, olive oil, clove garlic, tomatoes, tomatoes, water, basil, salt, grated monterey, freshly grated parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=243628 (may not work)