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Lasagne with Broccoli and Mustard Sauce

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Source: Pasta - Cooking with Style

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Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  Serves 6 as a side dish or an appetizer

RECIPE INGREDIENTS

7 tablespoons butter, softened

1 tablespoon strong dijon mustard

3 scallions or shallots, finely diced

2 cloves garlic, crushed

2 tablespoons roughly chopped flat-leaf parsley

2 teaspoons fresh tarragon leaves

1 lb broccoli, broken into small pieces

8 oz lasagne pasta

3/4 cup crème fraiche or light sour cream

2 tablespoons sliced sun-dried tomatoes

Grated zest of 1 lemon

1 1/2 oz slivered almonds, toasted

DIRECTIONS

In a food processor, combine the butter, mustard, scallions or shallots, garlic, parsley and tarragon. Process until well combined.

Bring a large saucepan of water to a boil. Blanch the broccoli and retain the water for the pasta. Put the pasta on to cook.

Melt the mustard butter over low heat and allow to bubble for 1-2 minutes. Stir in the creme fraiche, followed by the sun-dried tomatoes and the lemon zest. Warm sauce thoroughly but do not allow to boil. Add the broccoli to the sauce and heat through. Season with salt and freshly ground black pepper.

Drain the pasta and put onto a warmed serving plate. Pour broccoli and sauce over the pasta. Sprinkle with toasted almonds and serve immediately.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6 as a side dish or an appetizer

Calories:

428

Fat. Total:

27g

Fiber:

Carbohydrates, Total:

40g

Sodium:

133mg

% Cal. from Fat:

57%

Cholesterol:

49mg

Protein:

11g

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