| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 4 | Servings | |
INGREDIENTS
| 1 | lb | Rotini or other chunky pasta |
| 3/4 | c | Unsalted butter, cut in pieces |
| 6 | c | Packed broccoli florets, blanched for 30 seconds |
| 1 | lb | Creamy chevre, cut in pieces |
| Salt and freshly ground pepper |
INSTRUCTIONS
CJHARTLIN@MSN.COM Cook pasta in a large pot of boiling, salted water until al dente. Drain. In the meantime, melt butter over moderate heat in a large fry pan. Add broccoli; toss until well coated, about 2 minutes. Add chevre; stir until it melts and coats the broccoli. Pour over hot pasta. Season with salt and pepper to taste. Serve immediately. Yield: 4 - 6 Source: Good Friends Cookbook Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Feb 16, 1999
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