Pasta with Broccoli, Mushrooms, Tomatoes and Parmesan Cheese

Closeup of Pasta with Broccoli, Tomato, Mushrooms, and Parmesan Cheese

Pasta with Broccoli, Mushrooms, Tomatoes and Parmesan Cheese

A simple yet fabulous dish with fresh vegetables and pasta served with a buttery sauce and Parmesan cheese.

Course Pasta, Potatoes, Rice & Grains

Cuisine American

Prep Time 25

Cook Time 10

Total Time 35

Servings Servings

Calories 373kcal

Author Barb

Ingredients

2-3 cups broccoli florets
12 ounces thin spaghetti noodles
2 cups fresh mushrooms sliced
1 cup fresh tomatoes chopped
1 cup Parmesan cheese grated
8 tablespoon butter melted
1 tablespoon fresh lemon juice
Salt and pepper to taste

Garnish

Parmesan to sprinkle on top
Lemon Sections optional

Instructions

Simmer broccoli in approximately 2 quarts of salted hot water for a few seconds.
Add uncooked spaghetti and cook for 8 minutes.
Put mushrooms and tomatoes in the bottom of a large serving bowl.
Drain broccoli and spaghetti in colander and put on top of vegetables in bowl and let them sit for a minute or two.
Add Parmesan, butter,, lemon juice, salt and pepper; toss together and serve with some additional Parmesan grated on top and fresh lemon sections.

Notes

I prefer thin spaghetti noodles. If you use regular spaghetti, it will have to cook longer, so hold off on adding the broccoli until the spaghetti has cooked for a few minutes. The broccoli needs no more than 6-8 minutes to be done.

If you want to cut back on the butter, substitute half of it with olive oil.

Nutrition