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Nutrition Facts
Serving Size 1 (402g) Recipe makes 4 servings
Calories 855
Calories from Fat 347		(40%)
Amount Per Serving		%DV
	Total Fat 38.6g	59%
	Saturated Fat 23.2g	115%
	Monounsaturated Fat 10.5g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 110mg		36%
Sodium 1626mg		67%
Potassium 719mg		20%
Total Carbohydrate 98.4g		32%
	Dietary Fiber 4.4g	17%
	Sugars 2.8g
Protein 29.9g		59%
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Cunetto's Spaghetti Con Broccoli (Actual Recipe)

Recipe #353741 | 30 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: JanuaryBride
Feb 3, 2009

This is the famous dish from Cunetto House of Pasta on "The Hill" in St. Louis. Recipe published in the Riverfront Times' Recipes 1997. This is not the same as the Pasta House version. . .this is a white sauce, not a pink one! This recipe is fast enough for a mid-week meal, but fancy enough to serve at a dinner party!

SERVES 4 (change servings and units)

Ingredients

1 lb spaghetti, cooked
24 ounces half-and-half cream
1/4 cup butter
1/2 lb small broccoli floret
1 cup sliced mushrooms
1/4 cup minced parsley
1 1/2 teaspoons fresh minced garlic
1 tablespoon black pepper
2 teaspoons salt
3/4 cup freshly grated parmesan cheese (may increase to 1 cup for a thicker sauce if need be)

Directions

1
Combine cream, butter, broccoli, mushrooms, parsley and seasonings in a sauce pan over medium heat for 3-5 minutes.
2
Increase the heat of the cream sauce slightly and bring to a boil.
3
When cream sauce boils, add cooked and drained spaghetti noodles to the sauce.
4
Reduce over medium heat until cream sauce clinigs to the spaghetti.
5
Remove from heat and toss in parmesan cheese, a little at a time until desired sauce consistency is achieved.

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Featured Reviews for This Recipe

From: Queen Roachie

On Oct 13, 2009

Loved this! I did have to make some changes based on what I had, and I'm sure this is a perfect recipe when you have the ingredients... I had to use skim milk rather than half and half, so I added a cornstarch slurry to compensate and thicken. I only had frozen broccoli florets, so I threw them in later, rather than at the beginning so they wouldn't fall apart. I had no mushrooms, and I'll be sure to include them next time, cause I love them. Went together quickly and easily. I've been back in StL for over a year and still haven't gone out for good Italian, since I usually just cook in. Thanks for a little taste of "The Hill"

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From: Karen Elizabeth

On Apr 15, 2009

Made as directed, very good! Excellent for something nice on a night when you don't have much time. And I still had a little left over for my lunch today, hooray! Thanks, JB!

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From: Abbs <3

On Mar 28, 2009

Absolutely delicious! I followed the recipe exactly, omitting the mushrooms. It was fantastic, and I am sure that I will make it again soon.

1 person found this review helpful

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