Broccoli Linguini
Yield
4 servingsPrep
?Cook
60 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
pasta, linguine
uncooked |
|
| 2 | cups |
broccoli florets
|
|
| 1 | cup |
sour cream
|
|
| 1 | each |
egg yolks
|
*
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
thyme
ground |
*
|
| 1 | teaspoon |
oregano
|
|
| ½ | cup |
romano cheese
grated |
*
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
pasta, linguine
uncooked |
|
| 473 | ml |
broccoli florets
|
|
| 237 | ml |
sour cream
|
|
| 1 | each |
egg yolks
|
*
|
| 1.3 | ml |
black pepper
|
|
| 2.5 | ml |
thyme
ground |
*
|
| 5 | ml |
oregano
|
|
| 118 | ml |
romano cheese
grated |
*
|
| 3E+1 | ml |
butter
|
|
Directions
Steam the broccoli florets.
Cook linguine per package directions.
While it is cooking, combine the next five ingredients.
Place drained linguine and broccoli in a large bowl and toss with cheese and butter.
Combine with sour cream mixture and serve.
