Ingredients
3 ½ oz Fusilli (twist pasta)
1 tsp Salt
6 oz Wild Veggie Broccoli
1 tsp Grated Parmesan Cheese
To Taste Salt and Pepper
1 Egg Yolk
2 oz Milk
2 oz Heavy Cream
Preparation
Cook pasta in boiling water following package instructions until al dente, and drain Heat Wild Veggie Broccoli in a deep pan over medium heat, then simmer, stirring continuously until reduced by one third and thickened In a separate saucepan, heat the egg yolk, milk and cream just until thickened Stir the egg mixture into the broccoli reduction and mix well Pour sauce over pasta and mix together Transfer pasta to a dish and sprinkle with Parmesan cheese. Recipe Notes: Frozen Wild Veggie Broccoli may be thawed in a 600w microwave for 2 minutes Reduced-fat fresh cream may be substituted for heavy cream This dish can be served as an entrée or side item along with a meat dish Any other pasta can be used in lieu of fusilli
