Green Fettuccine With Goat Cheese, Broccoli & Cauliflower Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 cup: Broccoli flowerets,
2 tsp: Fresh thyme, chopped
2 cup: Cauliflower flowerets,
Or 1 tsp dried,
1 1/2 cup: Chicken stock,
Salt and pepper, to taste
8 ounce: Goat cheese,
3/4 lbs: Spinach pasta, fresh
Directions:
Recipe by: The Cuisine of California (P. Gail Beatrous)
Blanch broccoli and cauliflower in boiling water for about 5 minutes.
Drain and run under cold water to stop cooking.
Boil chicken stock in a large skillet until reduced to 1 cup. Cut
goat cheese into small chunks and whisk into stock. Add thyme, salt,
and pepper and simmer about 5 minutes or until slightly thickened.
Add broccoli and cauliflower. Keep warm.
Add pasta to boiling water and stir to prevent sticking. Cook until
al dente, drain, and place in serving bowl. Add Sauce and toss until
well combined. Serves 4.
Source from luhu.jp
Blanch broccoli and cauliflower in boiling water for about 5 minutes.
Drain and run under cold water to stop cooking.
Boil chicken stock in a large skillet until reduced to 1 cup. Cut
goat cheese into small chunks and whisk into stock. Add thyme, salt,
and pepper and simmer about 5 minutes or until slightly thickened.
Add broccoli and cauliflower. Keep warm.
Add pasta to boiling water and stir to prevent sticking. Cook until
al dente, drain, and place in serving bowl. Add Sauce and toss until
well combined. Serves 4.
Source from luhu.jp