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Tuesday, July 14, 2009

[Healthy_Recipes_For_Diabetic_Friends] Blue Cheese and Broccoli Sauce - 5g Carbohydrate; 2g Dietary Fiber

* Exported from MasterCook *

Blue Cheese and Broccoli Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound broccoli -- or calabrese
1 tablespoon olive oil
1 small onion -- peeled and minced
1/2 cup dry white wine
1/4 cup whipping cream
1/4 pound mild blue cheese -- such as Blue Brie, Cambozola or Dolcelatte, cubed
freshly ground black pepper
To serve: cooked pasta to serve 4 people
fresh parsley sprigs

Cook broccoli or calabrese in lightly salted, boiling water for 6-7 minutes until tender-crisp. Drain and cut into florets. Cut the stems into pieces.

Heat oil in a pan and saute onion 2-3 minutes until soft. Add white wine and cream and bring and bring to a boil. Add cubed cheese and pepper and stir until cheese is melted.

Toss broccoli or calabrese with pasta and pour sauce on top. Garnish with sprigs of parsley and serve at once.

Makes 4 servings.

Broccoli and blue cheese blend well with pasta. Choose a mild and creamy cheese. Heat brings out the flavor, so a cheese like Gorgonzola would probably be too overpowering. For a particularly attractive dish, use green and red spirals mixed with plain fusilli.

The faster you cook the broccoli, the better the texture and the quicker you will get your meal! Serve with a grated-carrot-and-celery salad.

Source:
"Quick After Work Pasta and Sauce Cookbook by Judy Ridgway"
S(Formatted by Chupa Babi):
"July 2009"
Copyright:
"1997"
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Per Serving (excluding unknown items): 222 Calories; 17g Fat (74.5% calories from fat); 8g Protein; 5g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 413mg Sodium. Exchanges: 1 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 Fat.

Nutr. Assoc. : 0 0 0 0 0 168 0 0 0