Saturday, November 03, 2007

Lunch Saturday 3 November 2007 - Pappardelle with Broccoli & Stilton

Pappardelle with Broccoli & Stilton2 shallots, chopped
1 garlic, crushed
1 pint vegetable stock
2 tablespoons reduced fat cream
75g Stilton
80g broccoli florets, steamed
70g pappardelle, cooked

Cook the shallots and garlic in the stock until they are very soft and the stock is well reduced down to only a few tablespoons. Then stir in the cream and bring to a simmer.

Crumble in the Stilton and add the broccoli & pasta. Toss well to combine and season to taste with plenty of black pepper and a little salt, if required.

Nutrition Data
Calories (kcal) 607.8
Carbohydrate (g) 54.0
Protein (g) 28.5
Fat (g) 30.8
Fibre (g) 4.4

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