Pasta with Broccoli, Mushrooms, Tomatoes and Parmesan Cheese

Yields 6

Prep Time 25 min

Cook Time 10 min

Total Time 35 mins

A simple yet fabulous dish with fresh vegetables and pasta served with a buttery olive oil and Parmesan sauce.


  • 2-3 cups broccoli florets
  • 12 oz spaghetti noodles
  • 2 cups sliced fresh mushrooms
  • 1 cup chopped fresh tomato (Original recipe calls for peeled tomatoes but truth is, I just don't do that, ever!)
  • 1 cup grated Parmesan cheese
  • 4 Tbsp butter, melted
  • 4 Tbsp olive oil
  • 1 Tbsp fresh lemon juice
  • Salt and pepper to taste
  • More Parmesan to sprinkle on top


  1. Simmer broccoli in approximately 2 quarts of salted hot water for a few seconds.
  2. Add uncooked spaghetti and cook for 8 minutes. (I prefer thin adjust accordingly if you do and add to water after a couple of minutes).
  3. Put mushrooms and tomatoes in bottom of serving bowl.
  4. Drain broccoli and spaghetti in colander and put on top of vegetables in bowl and let it sit for a minute.
  5. Add Parmesan, butter, olive oil, lemon juice, salt and pepper; toss together and serve with some additional Parmesan grated on top.
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