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Broccoli-Mushroom Spaghetti

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  • Prep 5 min
  • Total 20 min
  • Servings 4
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Dinner ready in 20 minutes! Enjoy this pasta recipe made with broccoli and mushroom – a perfect Italian cuisine.
Updated Jul 30, 2010
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Ingredients

  • 1 package (7 ounces) spaghetti
  • 1 package (10 ounces) frozen chopped broccoli, rinsed to separate
  • 1 jar (4 1/2 ounces) sliced mushrooms, drained
  • 1/4 cup margarine or butter
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon lemon juice

Steps

  • 1
    Cook spaghetti as directed on package, except add broccoli about 5 minutes before spaghetti is done; drain.
  • 2
    Stir mushrooms, margarine, salt and pepper into spaghetti and broccoli. Cook over low heat about 5 minutes, stirring occasionally, until mushrooms are hot. Sprinkle with cheese and lemon juice; toss.

Tips from the Betty Crocker Kitchens

  • tip 1
    Adding the broccoli to the spaghetti while it is cooking is a slick, quick-cooking trick that works for any pasta vegetable combination that's tossed together after cooking.
  • tip 2
    Add 1 can (6 ounces) tuna in water, drained, with broccoli in step 2. Continue as directed.

Nutrition

360 Calories, 16g Total Fat, 13g Protein, 45g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
145
Total Fat
16g
Saturated Fat
5g
Cholesterol
10mg
Sodium
740mg
Total Carbohydrate
45g
Dietary Fiber
4g
Protein
13g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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