Penne with Broccoli and Mushrooms

• 4 cups broccoli florets (about 1 bunch)
• 1/4 cup olive oil
• 8 ounces mushrooms, sliced
• 6 large garlic cloves, minced
• 3/4 cup whipping cream
• 1/2 teaspoon dried thyme, crumbled
• 1/4 teaspoon dried crushed red pepper
• 12 ounces penne or other tubular pasta, freshly cooked
• 3/4 cup freshly grated Parmesan

1. Steam 4 cups broccoli florets until crisp-tender.
2. Rinse under cold water.
3. Drain.
4. Heat oil in heavy large skillet over medium-high heat.
5. Add mushrooms and stemmed shiitake) and garlic and saute until mushrooms are almost tender, about 5 minutes.
6. Add cream, thyme and red pepper and bring to boil.
7. Add pasta and broccoli and cook until pasta is coated, tossing gently, about 3 minutes.
8. Season with salt and pepper.
9. Transfer to large bowl.
10. Sprinkle with Parmesan.

broccoli florets, olive oil, mushrooms, garlic, whipping cream, thyme, red pepper, penne, freshly grated parmesan

Taken from www.epicurious.com/recipes/food/views/penne-with-broccoli-and-mushrooms-2844 (may not work)