Fusilli with Broccoli, Mushrooms and Lemon Gremolata


Serves 2-3

This was a dish I made from what was on hand from the fridge. I knew I wanted to use lots of mushrooms, and finish off the cherry tomatoes. Plus, I was in the mood for pasta.

If using dried green peppercorns, put them into a small bowl and cover with boiling water. If using peppercorns in brine, rinse and drain them.

Boil a large pot of water for pasta. Throw the broccoli florets into the boiling water for about 3 minutes. Remove, drain and set aside. Keep water hot for the pasta.

Sauté onions over medium high heat until they start to color, add mushrooms and continue to sauté. Add the drained, rehydrated peppercorns and the fresh rosemary.

While sautéing the vegetables, cook the pasta (I cooked mine for 8 minutes). If it is done before needed, drain it, pour it back into the pot and toss with ~1 T of olive oil.

Deglaze the sauté pan with one cup of white wine. Reduce the wine by about 1/3 over medium high heat. Add the pasta, the broccoli, and the sour cream. If the sauce looks too dry add enough additional wine to make it saucy. Drink the rest.

When everything is well mixed, top with parsley, lemon zest and sliced almonds. Just before serving, top with fresh cherry tomatoes. DO NOT COOK the tomatoes!

Have another glass of wine and enjoy.

Links to fascinating articles about what is in the food you eat. Of course, you may never want to eat fast food again.

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