Pasta with Cheese et Broccoli
Ingredients
- 10 1/2 oz dried tagliatelle tricolore plain, spinach- and tomato-flavoured noodles
- 8 oz broccoli broken into small florets
- 12 oz Mascarpone cheese
- 4 1/2 oz blue cheese chopped
- 1 tbsp chopped fresh oregano
- 1 oz butter
- salt and pepper
- sprigs of fresh oregano to garnish
- freshly grated Parmesan to serve
Instructions
- Cook the tagliatelle in plenty of boiling salted water for 8 - 10 minutes or until just tender.
- Meanwhile, cook the broccoli florets in a small amount of lightly salted, boiling water. Avoid overcooking the broccoli, so that it retains much of its colour and texture.
- Heat the Mascarpone and blue cheeses together gently in a large saucepan until they are melted. Stir in the oregano and season with salt and pepper to taste.
- 4 Drain the pasta thoroughly. Return it to the saucepan and add the butter, tossing the tagliatelle to coat it. Drain the broccoli well and add to the pasta with the sauce, tossing gently to mix.
- Divide the pasta between 4 warmed serving plates. Garnish with sprigs of fresh oregano and serve with freshly grated Parmesan.
Calories: 854 kcal
Carbohydrates: 60 g
Protein: 25 g
Fat: 57g
Saturated Fat: 34 g
Trans Fat: 1 g
Cholesterol: 187 mg
Sodium: 577 mg
Potassium: 460 mg
Fiber: 4 g
Sugar: 3 g
Vitamin A: 2032 IU
Vitamin C: 51 mg
Calcium: 362 mg
Iron: 2 mg