The last week has been super busy. Somehow summer always turns out this way. So I have been looking for healthy, quick recipes to keep me going.
After reading about the goodness of broccoli recently, I wanted to incorporate it in my cooking and am so glad I found a way.
This recipe is from my grocery store and originally had asparagus instead of broccoli. Both taste good in this combination.
1 pkg Sliced Shiitake Mushrooms (or about 10-12 whole)
1 lb Broccoli (cut in bite size pieces)
2-3 Shallots (chopped)
1 cup Vegetable Broth
1 Lemon (fresh juice and some zest)
1 Tspoon Butter
1 Tspoon Olive Oil
Pasta of your choice (I used angel hair)
Salt and Pepper to tasteMethod:
Heat Olive Oil and butter in a skillet. Add shallots and saute until lightly brown.
Add mushrooms, broccoli, lemon juice and zest. Cook for 4-5 minutes.
Add vegetable broth, salt and pepper and let it simmer for another 5 minutes till it becomes a thick sauce.
In the meantime, heat water in a large pot with some salt and olive oil. Cook pasta till it's done.
Drain pasta and add it to the sauce.
It takes all of 20 minutes and makes a delicious lunch or dinner entree.
This is my entry for this week's 'Curry Mela' at Anthony's Kitchen.