| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Spaghetti |
| 3 |
tb |
Olive oil |
| 1 |
lg |
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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