Spaghetti with Broccoli and Mushrooms recipe

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Ingredients

1 pound uncooked spaghetti
2 (10 ounce) packages frozen chopped broccoli
2 (4.5 ounce) cans sliced mushrooms, drained
½ cup butter
1 tablespoon salt
2 teaspoons ground black pepper
1 cup grated Parmesan cheese
2 teaspoons lemon juice
1 teaspoon garlic powder
1 teaspoon dried basil

Nutrition Info

633.2 calories
carbohydrate: 77.9 g
cholesterol: 66.4 mg
fat: 26 g
fiber: 7.9 g
protein: 24.1 g
saturatedFat: 15.4 g
servingSize: -
sodium: 2079.4 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of salted water to boil, add spaghetti and bring the water back to a rolling boil. Cook pasta until al dente, drain well.

  2. Combine broccoli, mushrooms, butter, salt, pepper, Parmesan cheese, lemon juice, garlic powder and basil in a large saucepan. Heat the mixture over a low heat, stirring often, until the mushrooms and broccoli are hot.

  3. Place the spaghetti and the hot mixture in a large serving dish, toss lightly before serving.

Recipe Yield

4 to 6 servings

Recipe Note

This spaghetti dish is very easy to prepare and you can also substitute other types of pasta for a change. I have also used half broccoli and half spinach for a nice change. Crusty French bread and a garden salad make this a delicious meal.

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