3 cheese pasta
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Broccoli spears |
| 8 | ounces | Ricotta |
| 4 | ounces | Blue cheese; crumbled |
| 1 | pack | (3-oz) of cream cheese |
| ⅔ | cup | Milk |
| ½ | cup | Parsley |
| 4 | teaspoons | Basil |
| 1 | teaspoon | Garlic |
| 2 | cups | Cherry tomatoes; halved |
| 1 | cup | Fresh mushrooms; halved |
Directions
S & P
Steam the broccoli. Combine ricotta, blue cheese and cream cheese. Beat until smooth. Beat in milk. Stir in parsley and seasonings; set aside. To serve, place broccoli on one third of a large plater. Toss pasta with half the cheese mixture; spoon onto center third of platter. In a small bowl, toss tomatoes and mushrooms together; place on remaining third of platter.
Drizzle remaining cheese mixture over vegetables.
Posted to recipelu-digest Volume 01 Number 499 by Kevin Kirkland <kevink@...> on Jan 11, 1998