Ingredients
6 cups uncooked wide egg noodles3 to 4 garlic cloves, minced1/4 cup olive oil4 cups broccoli florets (about 1 pound)1/2 pound fresh mushrooms, thinly sliced1/2 teaspoon dried thyme1/4 teaspoon pepper1 teaspoon salt, optional
Preparation
Cook noodles according to package directions. Meanwhile, in skillet, saute minced garlic in oil until tender. Add broccoli; saute for 4 minutes or until crisp-tender. Add the mushrooms, thyme, pepper and salt if desired; saute for 2-3 minutes. Drain the noodles and add to the broccoli mixture. Stir gently over low heat until heated through.
