Categories: haven't tried this yet!

Ingredients

• 10 ounces mushrooms, sliced
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 2 cups broccoli florets
• 1 2/3 c half and half
• 5 Tbs butter
• 1 lb. pasta
• 1 c (2 oz.) fresh grated Parmesan
• ground black pepper
• pinch of nutmeg
• salt, to taste

Directions

1. In a medium saute pan, heat olive oil for sauteing, about a tablespoon. Add the mushrooms, balsamic vinegar. Add salt to taste, if desired. Saute until mushrooms are tender and have absorbed the vinegar. Set aside.

2. Bring 4 quarts water to a rolling boil in a large pot. Add 1 Tbs salt and the pasta to the water. Stir to separate pasta. Cook pasta until almost al dente. Add the broccoli to the boiling water during the last 2 minutes of the pasta’s cooking time.

3. Combine 1 1/3 c of the half and half and the butter in a saute pan large enough to accommodate the cooked pasta. Heat over low until the butter is melted and the cream comes to a bare simmer. Turn the heat off and set aside. (I found that this took the length of the time it took the pasta to cook, so I never turned it off and set it aside).

4. Drain cooked pasta and broccoli and add it to the saute pan. Add the remaining 1/3 c of half and half, Parmesan, pepper, and nutmeg. Cook on very low heat, tossing to combine the ingredients, until sauce is slightly thick, 1-2 minutes. Serve immediately in heated pasta bowls.

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