Rotini with broccoli and chevre

Yield: 4 Servings

Measure Ingredient
1 pounds Rotini or other chunky pasta
¾ cup Unsalted butter, cut in pieces
6 cups Packed broccoli florets, blanched for 30 seconds
1 pounds Creamy chevre, cut in pieces
\N \N Salt and freshly ground pepper


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@...> on Feb 16, 1999

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