Garlic Browned Butter Pasta with Portobello Mushrooms
Roasted Broccoli Rabe
Ingredients
- 6 oz whole-grain spaghetti
- 2½ Tbsp butter, divided
- 1 (8-oz) pkg sliced baby portobello mushrooms
- 2 cloves garlic, minced
- ⅓ cup panko breadcrumbs
Instructions
- Cook pasta in salted water 2 minutes less than package directs; drain, reserving ⅓ cup pasta water.
- Meanwhile, melt 2 Tbsp butter in a deep skillet over medium-high heat. Add mushrooms and garlic; cook until 4 to 6 minutes or mushrooms are browned.
- Add pasta and reserved ⅓ cup pasta water; cook, stirring occasionally, until pasta is tender and liquid is absorbed.
- Meanwhile, melt ½ Tbsp in a small skillet over medium heat. Add panko; cook 2 to 3 minutes or until toasted, stirring occasionally. Serve pasta sprinkled with panko.
Side Dish Ingredients
- ¾ lb broccoli rabe (or use broccoli), trimmed
- 2 Tbsp cup olive oil vinaigrette
- 1 clove garlic, minced
Side Dish Instructions
- Toss together all ingredients over a large rimmed baking sheet; spread in a single layer. Bake 12 to 15 minutes or until broccoli rabe is lightly browned and tender. Season with salt and pepper to taste.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
