| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Canadian |
Pastanoodle, Vegetables |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Linguine or spaghetti |
| 3 |
c |
Broccoli florets |
|
|
coarsely chopped |
| 1 1/2 |
c |
Chicken stock |
| 1 |
t |
All-purpose flour |
| 1 |
c |
Light herb cream cheese |
INSTRUCTIONS
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=-] From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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