From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. Immerse broccoli and cauliflower in large pan of boiling water and boil for 5 minutes or until cooked, but still crunchy. Drain and pour cold water over vegetables to stop cooking process. Drain thoroughly.
2. Boil chicken broth until reduced to 1 cup.
3. Remove rind from goat cheese, removing as thin a layer as possible. Cut cheese into small pieces. Whisk goat cheese into broth. Add thyme, salt and pepper and simmer about 5 minutes or until slightly thickened. Add flour and mix well. Add broccoli and cauliflower, reserving 8 flowerets of each.
4. Add drained pasta to sauce and toss until well combined.
5. Put pasta in serving bowl or on plates and garnish with reserved vegetables. Sprinkle with parsley and serve immediately.
- 2 cups broccoli flowerets
- 2 cups cauliflower flowerets
- 1-1/2 cups chicken broth
- 8 ounces goat cheese
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon finely ground white pepper
- 1 Tablespoon all purpose flour
- 3/4 pound spinach pasta, cooked to package directions
- 1 Tablespoon finely chopped parsley
TO PREPARE:
1. Immerse broccoli and cauliflower in large pan of boiling water and boil for 5 minutes or until cooked, but still crunchy. Drain and pour cold water over vegetables to stop cooking process. Drain thoroughly.
2. Boil chicken broth until reduced to 1 cup.
3. Remove rind from goat cheese, removing as thin a layer as possible. Cut cheese into small pieces. Whisk goat cheese into broth. Add thyme, salt and pepper and simmer about 5 minutes or until slightly thickened. Add flour and mix well. Add broccoli and cauliflower, reserving 8 flowerets of each.
4. Add drained pasta to sauce and toss until well combined.
5. Put pasta in serving bowl or on plates and garnish with reserved vegetables. Sprinkle with parsley and serve immediately.
