PENNE WITH MUSHROOMS AND BROCCOLI

I haven't posted a pasta dish for quite a while, and tonight is a good time to change that routine.

I had fun tonight putting this dish together.  It was late and I had not made any plans for dinner.  While sitting on the porch with a glass of Pinot Grigio I began thinking about what was in the fridge and what I could do with it.

INGREDIENTS:

Penne Pasta

Baby Portobello Mushrooms

Broccoli

Shallots and garlic

Olive oil

Panko

Dill

Chicken Broth

White wine

Anchovies

Butter

Lemon juice

PROCESS:

Cook the thinly slice shallot and one clove of garlic with the mushrooms in olive oil over high heat.  Stir frequently and cook until caramelized.  Remove from heat, cover, and set aside. 

If needed, deglaze the pan with white wine, add olive oil. smashed garlic, and 2-3 finely chopped anchovy filets.  Cook for several minutes then add the broccoli florets.   Cook over medium heat and add about 1/3  cup of chicken broth.  Also add the dill – fresh or a cube of the frozen chopped dill.  After a few minutes add a few sprinkles of panko and cook uncovered, allowing the liquid to slowly evaporate.

Place the pasta in a serving bowl, reserving some of the pasta water.  Mix in the broccoli and the mushrooms, drizzle with olive oil and lemon juice and add some pasta water if needed and serve with grated Parmigiano cheese.

COMMENTS'

Good and good for you.