| 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 |
ts |
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
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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