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Title: Broccoli Carbonara
Categories: Pasta
Yield: 4 Servings
| 12 | oz | Linguine |
| 3 | sl | Bacon |
| 1 | lg | Bunch broccoli, 1.1/2 lbs.; stems cut in bite sized pcs flor |
| 1 | c | Chicken broth |
| 2 | ts | Garlic; minced |
| 1 | tb | All-purpose flour |
| 1 | c | Milk |
| 1/2 | c | Parmesan cheese |
| 2 | tb | Butter or margarine |
| 1/2 | ts | Freshly ground black pepper |
Prep: 8 min Cook: 22 min // Cost per Serving: 95 cents
Cook pasta in a large pot of salted boiling water 6 minutes, stirring occasionally. Meanwhile fry bacon in a large nonstick skillet 4 to 5 minutes until crisp. Drain on paper towels. Discard drippings. Add broccoli to pasta and cook 5 minutes longer or until broccoli is tender and pasta is firm-tender. Drain in a colander and return both to the pot. While pasta and broccoli cook, bring broth and garlic to a simmer in the skillet. Crumble in bacon. Cover and simmer 2 minutes or until garlic is tender. Whisk flour into milk. Stir into simmering broth mixture and simmer 1 to 2 minutes, stirring constantly, until slightly thickened. Pour over pasta and broccoli in pot. Add cheese, butter and pepper. Toss to mix and coat.
* Serves 4. Per serving: 524 cal, 23 g pro, 75 g car, 15 g fat, 36 mg chol, 925 mg sod. Exchanges: 4 1/2 starch/bread, 3/4 high-fat meat, 1/4 dairy/skim milk, 1 3/4 fat
Source: Woman's Day Online Transmitted: 95-03-01 17:48:09 EST
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