Crunchy Pappardelle

This is a delicious dish of pasta in a velvety mushroom sauce with broccolini (or broccoli) and a topping of lemony gremolata and crunchy panko crumbs.

It comes together in the time it takes to boil the water and cook the pasta. While the pasta (I used whole wheat farfalle) cooks, the mushrooms are first sautéed, then simmered in wine. Cream is added and the sauce is done! To save on clean-up, I added the broccoli directly to the pasta pot for a few minutes instead of blanching it in a separate pot. Once drained, both pasta and vegetable are added to the sauce.

Though the sauce is cream-based, there’s only enough to coat the ingredients lightly so the dish remains light and fresh tasting.

Though the recipe says it serves 2, I thought it made 3 generous servings.