2 cup broccoli flowerets
2 cup cauliflower flowerets
1 1/2 cup chicken stock
8 oz goat cheese
2 teaspoon fresh thyme; chopped
1 or 1 tsp dried
1 salt and pepper; to taste
3/4 lb spinach pasta, fresh
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.
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