I’ve been eating meat for lunch AND dinner for the past three days! My husband went hunting for the first time last week and got a nice deer. We packed most of the meat and sent it to the freezer but made sure to leave a big piece for us to smoke.
My husband smoked it and we’ve been eating it for the past three days.
But this was all I could take. I needed a break from meat so I made this easy pasta for dinner tonight.
It is super simple to put together. I love the combination of mushrooms and broccoli, and you can never go wrong with garlic.
I served it with fresh chives and some grated Asiago cheese.
Of course, you can do parmesan too, but I like Asiago better. It’s more flavorful and a bit softer. Also, cost less (I get a big block at Costco).
OK, here is the recipe:
- 6 tablespoons butter
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 3 cups baby portobello mushrooms, sliced
- 3 cups broccoli florets (from about one medium/large stalk)
- 1 pound spaghetti (one regular size package), cooked according to package directions
- Salt and pepper to taste
- Chives for garnish
- Grated Asiago or Parmesan cheese to serve
- 1. Cook pasta according to package direction, drain, and set aside.
- 2. In a large skillet, heat olive oil and butter over medium-high heat until the butter melt.
- 3. Lower the heat to medium and stir in minced garlic. Cook for 2 minutes.
- 4. Add mushrooms and cook, stirring, for 5 minutes.
- 5. Add broccoli and stir. Cook for an additional 5 minutes.
- 6. Turn heat to low, add cooked pasta, salt and pepper and toss to combine and coat.
- 7. Remove from heat, garnish with chopped chives, and top with Asiago or Parmesan right before serving.