| 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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