Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 6 ounces | Linguine, uncooked |
| 2 cups | Broccoli floweretts |
| 1 cup | Sour Cream |
| 1 large | Egg yolk |
| ¼ teaspoon | Pepper |
| ½ teaspoon | Thyme, ground |
| 1 teaspoon | Oregano |
| ½ cup | Romano, grated |
| 2 tablespoons | Butter |
Steam the broccoli florettes. Cook linguine per package directions. (if you use fresh use 9 oz). While they are cooking, combine the next five ingredients. Place drained linguine and broccoli in a large bowl and toss with cheese and butter. Combine with sour cream mixture and serve. ---end Submitted By HENRY REINTGES On 07-11-95