| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | lb | Spaghetti |
| 3 | T | Olive oil |
| 1 | Bunch broccoli, about 2 | |
| pounds cut into 1/2-inch | ||
| florets | ||
| 2 | Garlic cloves, minced | |
| 1 | lb | Brie, rind discarded cut |
| into 1-inch pieces | ||
| 1 | c | Walnuts, toasted and chopped |
| coarse |
INSTRUCTIONS
In a 6 quart kettle bring 5 quarts salted water to a boil. Add spaghetti and cook until al dente. Reserve 2/3 cup cooking liquid and drain pasta in a colander. Return pasta to kettle with reserved liquid. While pasta is cooking, in a large heavy skillet heat oil over moderate heat until hot but not smoking and cook broccoli with salt to taste, stirring occasionally, until crisp-tender, about 5 minutes. Add garlic and cook, stirring, until golden, about 30 seconds. To pasta add broccoli mixture, Brie, and walnuts, tossing until cheese is just melted, and season with salt and pepper. Yield: 4 servings NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9058 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Feb 7, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 4330
Calories From Fat: 2159
Total Fat: 249.2g
Cholesterol: 453.6mg
Sodium: 2884.5mg
Potassium: 2241.4mg
Carbohydrates: 358.8g
Fiber: 22.5g
Sugar: 17.3g
Protein: 171.5g