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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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An easy recipe with a good flavor combination...a nice change from standard spagetti with tomato sauce. Although the bacon really adds to the overall flavor of the dish, it can be omitted for a vegetarian meal. Ingredients:
250 g linguine |
1/2 lb fresh broccoli |
1/2 lb fresh mushrooms |
2 (250 g) packages green giant frozen cut broccoli in cheese sauce |
8 slices bacon, cooked until crisp,then crumbled |
1/4 cup butter |
1 cup milk |
2 eggs, beaten |
1/3 cup freshly grated parmesan cheese |
Directions:
1. Cut broccoli up into bite-sized pieces.
2. Microwave on HI for 3 minutes.
3. Keep warm.
4. In 2 tbsp of the butter, saute mushrooms.
5. Set aside.
6. Cook pasta in large pot of rapidly boiling water for 8-10 minutes until tender but still firm.
7. Drain.
8. Cook broccoli in cheese sauce as directed on package.
9. In large saucepan, combine cooked pasta, bacon and remaining 2 tbsp butter.
10. With wooden spoon, cook over medium heat until butter melts.
11. Remove from heat; stir in broccoli in cheese sauce, cooked broccoli and mushrooms.
12. In small bowl, combine milk and eggs.
13. Stir into pasta mixture.
14. Return to low heat and stir gently until sauce thickens.
15. Serve immediately sprinkled with Parmesan Cheese.
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