Ingredients

4 cups broccoli florets (about 1 bunch)
1/4 cup olive oil
1 cup mushrooms, sliced
6 large garlic cloves, minced
3/4 cup whipping cream
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon dried crushed red pepper
12 ounces penne, cooked
3/4 cup freshly grated Parmesan

Directions

Steam 4 cups broccoli florets until crisp-tender. Rinse under cold water. Drain. Heat oil in heavy large skillet over medium-high heat. Add mushrooms and garlic and sauté until mushrooms are almost tender, about 5 minutes. Add cream, thyme and red pepper and bring to boil. Add pasta and broccoli and cook until pasta is coated, tossing gently, about 3 minutes. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.

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