| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Broccoli spears |
| 8 | oz | Ricotta |
| 4 | oz | Blue cheese; crumbled |
| 1 | pk | (3-oz) of cream cheese |
| 2/3 | c | Milk |
| 1/2 | c | Parsley |
| 4 | ts | Basil |
| 1 | ts | Garlic |
| 2 | c | Cherry tomatoes; halved |
| 1 | c | Fresh mushrooms; halved |
INSTRUCTIONS
S & P Steam the broccoli. Combine ricotta, blue cheese and cream cheese. Beat until smooth. Beat in milk. Stir in parsley and seasonings; set aside. To serve, place broccoli on one third of a large plater. Toss pasta with half the cheese mixture; spoon onto center third of platter. In a small bowl, toss tomatoes and mushrooms together; place on remaining third of platter. Drizzle remaining cheese mixture over vegetables. Posted to recipelu-digest Volume 01 Number 499 by Kevin Kirkland <kevink@intergate.bc.ca> on Jan 11, 1998
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