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Add a photoServings: 4
Ingredients
- 12 ounce spaghetti">linguine or possibly spaghetti
- 3 c. broccoli florets coarsely minced
- 1 1/2 c. chicken stock
- 1 tsp all-purpose flour
- 1 c. light herb cream cheese
Directions
- By the time the water for the pasta boils, the light herbed cream sauce is ready. Do serve with Parmesan if desired, and add in a leafy lettuce, red onion and mushroom salad. A new pasta form "I Tegolacci" is recommended if you can locate it.
- In large pot of boiling salted water, cook linguine for 6 min. Add in broccoli; cook for 2 min or possibly till pasta is tender but hard and broccoli is tender-crisp. Drain and return to pot.
- Meanwhile, in small saucepan, heat chicken stock over medium-high heat; whisk in flour and cook, stirring, for 3 to 5 min or possibly till slightly thickened.
- Remove from heat; whisk in cream cheese till melted. Toss with pasta mix.
- Season with salt and pepper to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 4 servings | |
| Calories 459 | |
| Calories from Fat 95 | 21% |
| Total Fat 10.7g | 13% |
| Saturated Fat 5.74g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 441mg | 18% |
| Potassium 541mg | 15% |
| Total Carbs 72.0g | 19% |
| Dietary Fiber 4.2g | 14% |
| Sugars 6.47g | 4% |
| Protein 17.93g | 29% |
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