| 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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