Pasta Portabella

• 2 cups bow tie pasta
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 cups sliced portabella mushrooms
• 2 tablespoons dry sherry
• 1 (16 ounce) bag frozen broccoli, thawed, steamed to crisp-tender
• 2 tablespoons chopped fresh basil
• salt
• fresh ground pepper
• 12-34 cup shredded parmesan cheese (2 to 3 oz.)

1. Prepare bow tie pasta according to package directions.
2. Drain.
3. Meanwhile, heat oil in large skillet over medium heat until hot.
4. Add garlic; saute 1 minute.
5. Add mushrooms; cook 6 to 8 minutes or until mushrooms are tender and slightly brown.
6. Add sherry; remove from heat.
7. Scrape bottom of pan to remove any brown bits.
8. Place farfalle in large bowl.
9. Add mushroom-garlic mixture, broccoli, basil, salt and pepper.
10. Top with cheese.

pasta, olive oil, garlic, portabella mushrooms, sherry, frozen broccoli, fresh basil, salt, fresh ground pepper, parmesan cheese

Taken from www.food.com/recipe/pasta-portabella-25258 (may not work)