1/2poundbroccoli florets, chopped into 1 inch pieces
1/4cupbutter
18 ounce container sliced mushrooms
2clovesgarlic, minced
3cupshalf-and-half cream
1 1/2teaspoonsalt
3/4teaspoonblack pepper
3/4cupParmigiano-Reggiano, or parmesan cheese, divided
Instructions
Boil 4-6 quarts water with 1 tablespoon salt. Cook pasta for 7 minutes and then add broccoli and cook another 2-3 minutes until pasta is al dente and broccoli is crisp-tender. Reserve 1 cup pasta water and then drain pasta and broccoli.
While pasta cooks, melt butter in a large deep skillet and saute mushrooms over medium heat for 4 minutes. Add garlic and cook anther 30 seconds. Add the cream, salt, and pepper and bring to a simmer. Let cream simmer over medium heat for 4 minutes until slightly thickened, stirring occasionally.
Add the pasta, broccoli, and 1/4 cup reserved pasta water. Cook 1 minute, stirring to coat all the pasta in the sauce. Stir in 1/2 cup Parmigiano-Reggiano cheese and then remove from heat. Serve immediately topped with remaining cheese. (Sauce thickens as pasta cools. Add a little starchy pasta water as needed to moisten back up. You'll definitely want to add some if reheating leftovers.)