Rotini With Broccoli And Chevre

C.H. Spurgeon was once asked if he could reconcile these two truths to each other. “I wouldn't try,” he replied; “I never reconcile friends.” Friends? – yes, friends.This is the point that we have to grasp. In the Bible, divine sovereignty and human responsibility are not enemies. They are not uneasy neighbors; they are not in an endless state of cold war with each other. They are friends, and they work together.

J.I. Packer

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

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

A Message from our Provider:

“Conviction of sin is God’s way of inviting you to restore fellowship with Him.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 897 Calories From Fat: 320 Total Fat: 36.3g Cholesterol: 91.5mg Sodium: 104.3mg Potassium: 198.8mg Carbohydrates: 127.6g Fiber: 2.8g Sugar: 25.5g Protein: 14.9g