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Bow Ties with Broccoli Florets and Goat Cheese

Average: 4 (1 vote)

Garnish this pasta plate with cherry tomatoes quarters and chopped parsley.

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  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Serves: 4
  • From: Cucina Etc. RD.ca web exclusive

Directions

  1. In a saucepan, melt butter in the oil. Gently heat the French shallots, garlic and sun-dried tomatoes.
  2. Add stock, reduce for 3 minutes. Stir in the cream and two cheeses. Beat until thick and creamy. Add salt and pepper to taste. Cook for 10 minutes.
  3. In a large pot, cook the pasta in boiling salted water. Five minutes before the pasta is cooked, add the broccoli florets to the water.
  4. Drain pasta and broccoli together. Place in a bowl and drizzle with olive oil.
  5. To serve, pour some sauce into heated individual plates, add a serving of pasta and broccoli.Garnish with cherry tomato quarters and chopped parsley.

Ingredients

  • 15 ml (1 tbsp) butter   
  • 45 ml (3 tbsp) olive oil   
  • 2 French shallots, chopped    
  • 1 garlic clove, chopped     
  • 6 sun-dried tomatoes chopped
  • 250 ml (1 cup) chicken stock   
  • 250 ml (1 cup) 15% cream
  • 185 ml (3/4 cup) goat cheese, crumbled    
  • Salt and pepper to taste
  • 350 g (3/4 lb) bow tie pasta   
  • 500 ml (2 cups) broccoli florets   
  • 4 fresh Italian cherry tomates quartered
  • Chopped flat parsley (as garnish) to taste 

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