Recipe - Rotini And Greens

CJHARTLIN@MSN.COM
1 pound Rotini or other chunky pasta
Three fourths cup Unsalted butter, cut in
pieces
6 cup Packed broccoli florets,
blanched for 30 seconds
1 pound Creamy chevre, cut in
pieces
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 MMRecipes Digest V4 #8 by "Cindy Hartlin"
cjhartlin@email.msn.com on Feb 16, 1999