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Title: Creamy Broccoli Pasta
Categories: Pasta Vegetable
Yield: 4 Servings
| 12 | oz | Linguine or spaghetti |
| 3 | c | Broccoli florets, coarsely chopped |
| 1 1/2 | c | Chicken stock |
| 1 | ts | All-purpose flour |
| 1 | c | Light herb cream cheese |
By the time the water for the pasta boils, the light herbed cream sauce is ready. Do serve with Parmesan if you like, and add a leafy lettuce, red onion and mushroom salad. A new pasta form "I Tegolacci" is recommended if you can locate it.
In large pot of boiling salted water, cook linguine for 6 minutes. Add broccoli; cook for 2 minutes or until pasta is tender but firm and broccoli is tender-crisp. Drain and return to pot.
Meanwhile, in small saucepan, heat chicken stock over medium-high heat; whisk in flour and cook, stirring, for 3 to 5 minutes or until slightly thickened. Remove from heat; whisk in cream cheese until melted. Toss with pasta mixture. Season with salt and pepper to taste.
Makes 4 servings for $5.97CDN [Nov 94]
Per Serving: about 505 calories, 20 g protein, 17 g fat, 70 g carbohydrate, high source fibre
Fast with Five is a collection of recipes that require a maximum of five ingredients. Source: Canadian Living magazine - Nov 94 Test Kitchen recipe
[-=PAM=-]
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