3 lg. cloves garlic (minced)
3/4 c. olive oil
1 basket fresh mushrooms (cleaned and sliced)
1 lg. head broccoli (cleaned, cut into small pieces and steamed until tender)
3 lb. cavatelli (cooked in boiling salted water until tender)
1/2 c. Parmesan cheese

Saute garlic and mushrooms in olive oil until mushrooms are cooked, add broccoli and continue to saute until all ingredients are cooked to your liking. Salt and pepper to taste.

Toss with cooked cavatelli add Parmesan cheese. Serve hot or room temperature. Serves 8.