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Bow-tie Pasta with Broccoli and Goat Cheese https://www.metro.ca/userfiles/image/recipes/boucles-brocoli-fromage-chevre-3933.jpg PT05M PT20M PT25M
In a large saucepan of boiling salted water, cook pasta for 10 minutes or until al dente. Stir in broccoli. Drain immediately. Return to saucepan.Whisk flour, salt and pepper into milk and pour over pasta; stir in mustard.Cook, stirring, over medium-high heat for 5 minutes or until thickened. Remove from heat. Add cheese and stir until melted.
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12 oz (375 g) bow-tie or fusilli pasta 3 cups (750 mL) broccoli florets (about1/2 head) 1/4 cup (60 mL) all-purpose flour 1 tsp. (5 mL) Salt 1/4 tsp. (1 mL) pepper 3 cups (750 mL) milk 2 tsp. (10 mL) Dijon mustard 8 oz (250 g) shredded goat cheese
Bow-tie Pasta with Broccoli and Goat Cheese

Bow-tie Pasta with Broccoli and Goat Cheese

Rate this recipe
3 Votes
4
portions
0:05
Preparation
0:20
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 12 oz
    (375 g)
    bow-tie or fusilli pasta
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    SCOTTI ARBORIO RICE OR MOLISANA LASAGNA NOODLES

    SCOTTI ARBORIO RICE OR MOLISANA LASAGNA NOODLES

    $3.99 ea.

    1 kg, 500 g SELECTED VARIETIES


    IRRESISTIBLES FRESH STUFFED TORTELLINI OR RAVIOLI PASTA

    IRRESISTIBLES FRESH STUFFED TORTELLINI OR RAVIOLI PASTA

    $7.99 ea.

    1 kg SELECTED VARIETIES


  • 3 cups
    (750 mL)
    broccoli florets (about1/2 head)
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    PRODUCT OF CANADA


  • 1/4 cup
    (60 mL)
    all-purpose flour
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    ANITA'S ORGANIC MILL ALMOND FLOUR

    ANITA'S ORGANIC MILL ALMOND FLOUR

    $13.99 ea.

    375 g SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    Salt
  • 1/4 tsp.
    (1 mL)
    pepper
  • 3 cups
    (750 mL)
    milk
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    LACTANTIA PURFILTRE

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    1%, 2% OR SKIM (HOMO: $5.99) OR LACTOSE FREE MILK 2 L SELECTED VARIETIES


  • 2 tsp.
    (10 mL)
    Dijon mustard
  • 8 oz
    (250 g)
    shredded goat cheese
Imprimer ma sélection

Preparation

In a large saucepan of boiling salted water, cook pasta for 10 minutes or until al dente. Stir in broccoli. Drain immediately. Return to saucepan.

Whisk flour, salt and pepper into milk and pour over pasta; stir in mustard.

Cook, stirring, over medium-high heat for 5 minutes or until thickened. Remove from heat. Add cheese and stir until melted.

Source : Chef Robert Villeneuve

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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