Cavatelli with Broccoli and Cream

• 3 tablespoons lemon juice fresh
• 1/2 pound mushrooms sliced
• 4 tablespoons butter
• 1 each garlic cloves finely chopped
• 2 tablespoons marsala wine
• 1 cup heavy whipping cream
• 1 x salt
• 1 x black pepper freshly ground
• 1/2 pound cavatelli
• 1/2 pound broccoli florets parboiled
• 13 cup parmesan, parmigiano-reggiano cheese, grated grated

1. ADD THE LEMON JUICE to the mushrooms and mix well.
2. Melt the butter in a skillet; add the garlic and Marsala.
3. Cook for 3 minutes, then add the mushrooms.
4. Cook for 5 minutes more.
5. Add the whipping cream and bring the mixture to a boil.
6. Add some salt, then pepper liberally.
7. Remove from the heat.
8. Cook the cavatelli al dente.
9. Drain the pasta and return it to the pan in which it was cooked.
10. Add the broccoli and the mushroom mixture to the pasta.
11. Put the pasta mixture onto individual serving plates and top each with grated Parmesan.

lemon juice fresh, mushrooms, butter, garlic, marsala wine, heavy whipping cream, salt, black pepper, cavatelli, broccoli, parmesan

Taken from recipeland.com/recipe/v/cavatelli-broccoli-cream-41521 (may not work)