I love skillet dinners – everything is cooked in the one pan. They’re generally fast and easy, and this one is particularly tasty!

As so often happens in my kitchen, this recipe began as an America’s Test Kitchen recipe. I changed so many things (including making it vegetarian), that it became virtually unrecognizable. I’m claiming it as my own! (Feel free to tweak to make it your own.)

PORTOBELLO-BROCCOLI-PASTA – serves about 5

• 2 T vegetable oil, divided
• 3 Portobello mushrooms
• 1 tsp salt, divided
• 1 onion (about 1½ cups), chopped
• 3 cloves garlic, pressed
• 1/4 tsp dried oregano
• 1/2 tsp red pepper flakes
• 8 oz uncooked pasta (small elbow or mini penne, which I prefer)
• 1½ cups vegetable stock (to make my recipe, click VEGETABLE STOCK)
• 2 cups water
• 2½ cups raw broccoli, bite sized pieces
• 1/4 cup sun-dried tomatoes packed in oil, rinsed & chopped
• 1/3 cup Kalamata olives, coarsely chopped
• 1/2 cup cream
• 1/2 cup (1½ oz) Pecorino-Romano cheese, grated

NOTE:  I prefer mini penne pasta because the tubular shape allows the sauce to be trapped, and the mini version makes it easy to eat with a spoon. However, mini penne (Barilla makes it) isn’t always carried in markets.

ADDITIONAL NOTE:  I like to use Portobello mushrooms so I can cut them in 1″ pieces. But if you can’t find them, use 14½ ounces of crimini mushrooms. Cut them into large pieces – and you can use the stems.

Wash Portobellos and discard stems (they’re too tough to eat, unlike the crimini). Cut into 1″ pieces.In a 12″ skillet, heat 1 T oil over medium/high flame. Add in mushrooms and sauté for 5 minutes. Remove mushrooms and extruded liquid to bowl and set aside. Heat remaining 1 T oil in now-empty skillet over medium heat. Add in onions and salt. Sauté 4-5 minutes, until cooked but not browned. Add in garlic and cook another 30 seconds. Turn off heat. Add oregano, red pepper flakes, uncooked pasta, vegetable stock, and the water. Turn heat to high and let cook, uncovered, about 12 minutes (stirring now and then) – until most of liquid has cooked out. Add in the broccoli, sun-dried tomatoes, and Kalamata olives. Cover and cook over medium/high for 2 minutes to steam broccoli (it will turn bright green). Don’t overcook.Decrease flame to low and add in cream and Pecorino. Stir to blend and let cook uncovered about 1 minute to heat through. Turn off heat and taste for seasoning (I like to add 1/2 tsp salt.) Cover, and let set 5 minutes before serving.