Recipe - Cavatelli With Broccoli And Cream

3 tablespoon Fresh lemon juice
One half pound Mushrooms, cut or sliced up
4 tablespoon Butter
1 Garlic clove; finely chopped
2 tablespoon Marsala wine
1 cup Whipping cream
Salt
Freshly ground black pepper
One half pound Cavatelli
One half pound Broccoli florets; parboiled
1/3 cup Freshly grated Parmesan

Cavatelli are small, earshaped pasta. This dish is more of an American
invention than a classic Italian dish, but it's delicious just the same.

ADD THE LEMON JUICE to the mushrooms and mix well. Melt the butter in a
skillet; add the garlic and Marsala. Cook for 3 minutes, then add the
mushrooms. Cook for 5 minutes more. Add the whipping cream and bring the
mixture to a boil. Add some salt, then pepper liberally. Remove from the
heat. Cook the cavatelli al dente. Drain the pasta and return it to the pan
in which it was cooked. Add the broccoli and the mushroom mixture to the
pasta. Put the pasta mixture onto individual serving plates and top each
with grated Parmesan.

TOM MARESCA AND DIANE DARROW PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini