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Categories:
chicken white wine shallots fresh ground black pepper frozen broccoli florets yellow squash mushrooms light goat cheese lemon juice linguine red pepper
Viewed: 33 - Published at: 8 years agoIngredients
- 1 c. chicken or vegetable broth
- 1/2 c. dry white wine
- 1/2 c. chopped shallots or scallions
- 1/2 tsp. fresh ground black pepper
- 1 (10 oz.) pkg. frozen broccoli florets
- 1 small yellow squash, halved lengthwise and sliced
- 1 c. sliced mushrooms
- 8 oz. light or fat free cream cheese
- 4 oz. goat cheese (Feta), crumbled
- 3 Tbsp. fresh lemon juice
- 1 lb. linguine, uncooked
- 1 roasted red pepper, cut in strips
Method
- Combine broth, wine, shallots and black pepper in large saucepan.
- Bring to a boil, add broccoli, breaking florets apart. Add squash and mushrooms, reduce heat, cover and simmer 5 minutes. Add cream cheese, goat cheese and lemon juice, cook on low heat, stirring constantly until cheeses are melted.
- Set aside, keeping warm.
- Cook pasta according to package directions, drain.
- Place in large serving bowl, add vegetable/cheese mixture, toss gently. Garnish with red pepper strips.
- Serves 6 to 8.
