Categories: Pasta 
      Yield: 2 servings 
  
      3 tb Fresh lemon juice 
    1/2 lb Mushrooms, sliced 
      4 tb Butter 
      1    Garlic clove; finely chopped 
      2 tb Marsala wine 
      1 c  Whipping cream 
           Salt 
           Freshly ground black pepper 
    1/2 lb Cavatelli 
    1/2 lb Broccoli florets; parboiled 
    1/3 c  Freshly grated Parmesan 
  
  Cavatelli are small, ear-shaped pasta. This dish is more of an American 
  invention than a classic Italian dish, but it's delicious just the same. 
  ADD THE LEMON JUICE to the mushrooms and mix well. Melt the butter in a 
  skillet; add the garlic and Marsala. Cook for 3 minutes, then add the 
  mushrooms. Cook for 5 minutes more. Add the whipping cream and bring the 
  mixture to a boil. Add some salt, then pepper liberally. Remove from the 
  heat. Cook the cavatelli al dente. Drain the pasta and return it to the pan 
  in which it was cooked. Add the broccoli and the mushroom mixture to the 
  pasta. Put the pasta mixture onto individual serving plates and top each 
  with grated Parmesan.