• new yorker pasta

    2 votes
    Prep time:
    Cook time:
    Servings: 4
    by maeghan
    3 recipes
    tips with paring knife,pull off tough skin from bottom of stalk toward broccoli flowerets. quarter or half if too larg. cut stalks into 2 inch pieces, if for soup or other use. broccoli should not be over cooked or it becomes strong tasting. also uncover a few times during boiling to retain bright green color


    • 3/4 lbs thin spaghetti...(my fav is lingune)
    • 1 bunch broccoli,about one pound
    • 3 tbsp butter or margarine
    • 2 medium cloves garlic,minced
    • 1/3 lb roquefort,gorgonzola or your favorite blue cheese
    • 1/2 cup grated parmesan cheese
    • craked pepper


    1. (1) bring pot of water to a boil (about 3 1/2 quarts)
    2. (2)meantime wash the broccoli and peel in large sauce pan with 1 inch of water.cover.
    3. (3)cook about 5 minutes untill tender - crisp .Drain set aside...uncovered
    4. (4) cook noodles according to package directions untill just tender but not mushy. drain
    5. (5) melt butter in skillet. briefly saute garlic over low heat, add cheese.stir untill melted.
    6. (6)place hot noodlesin serving bowl with cooked broccoli.toss with cheese sauce.
    7. (7)sprinkle with parmesan cheese and craked pepper . toss again
    8. (8) sever steaming hot

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