Recipe: Creamy Broccoli Pasta (using herb cream cheese)

CREAMY BROCCOLI PASTA

"By the time the water for the pasta boils, the light herbed cream sauce is ready. Do serve with Parmesan if you like, and add a leafy lettuce, red onion and mushroom salad."

12 oz linguine or spaghetti
3 cups broccoli florets, coarsely chopped
1 1/2 cups chicken stock
1 ts all-purpose flour
1 cup light herb cream cheese

In large pot of boiling salted water, cook linguine for 6 minutes. Add broccoli; cook for 2 minutes or until pasta is tender but firm and broccoli is tender-crisp. Drain and return to pot.

Meanwhile, in small saucepan, heat chicken stock over medium-high heat; whisk in flour and cook, stirring, for 3 to 5 minutes or until slightly thickened. Remove from heat; whisk in cream cheese until melted. Toss with pasta mixture. Season with salt and pepper to taste.

Makes 4 servings
Source: Canadian Living magazine, November 1994