Rustic Broccoli and Mushroom Rotini

Looking for a quick, easy and healthy meal? Look no more. With all the business that spring brings (biking, hiking, kids activities, and of course planting your veggie garden) this dish will get you in and out of the kitchen quickly.

And of course, I must give cud dos to my husband Stephe for its creation. I was a little skeptical when he started throwing this together, but it turned out wonderfully! I don't know why I was skeptical? It is pretty rare that I don't like one of his creations. Great job honey!

Rustic Broccoli and Mushroom Rotini

Ingredients:

8 oz. Rotini pasta (Stephe used veggie rotini)

Broccoli - about 2 small heads. Use the tops only.

8 0z. baby portobello mushrooms

2/3 cup Pine nuts

1/3 cup EVOO (extra virgin olive oil)

5 cloves garlic, minced

2 - 3 Fresh Tarragon, chopped

4 oz. Feta Cheese, crumbled

1/3 tsp. Sea salt

Black Pepper to taste

Preparation:

Prepare the pasta according to package directions.

Meanwhile, in a medium skillet, heat EVOO over medium high heat. Add garlic, mushrooms, salt and pepper and cook for 6-8 minutes.

Add the broccoli and pine nuts, and cook for another 3-4 minutes (until the broccoli is tender crisp).

Drain the pasta and put pan in the cooking pan. Add the feta cheese and tarragon, and gently combine.

To serve: place a serving of pasta on the plate and then scoop the broccoli & mushroom mixture over top. Sprinkle with extra tarragon if you would like.

Enjoy!