Olive Garden Pasta with Broccoli
INGREDIENTS:
-----waldine van geffen vghc Quatro formaggio mix
1 c Cooked mostaccioli per 2 oz Mozzarella; shred
-- person -- per persn
1/2 ts Salad oil per 1c pasta 1 oz Provolone; shred
1/2 c Heavy cream per person -- per person
Parsley 1 oz Parmesan; grate
Parmesan; grate -- per person
1/2 c Quatro formaggio mix per 1 oz Romano; grate per person
-- person
-----waldine van geffen vghc Quatro formaggio mix
1 c Cooked mostaccioli per 2 oz Mozzarella; shred
-- person -- per persn
1/2 ts Salad oil per 1c pasta 1 oz Provolone; shred
1/2 c Heavy cream per person -- per person
Parsley 1 oz Parmesan; grate
Parmesan; grate -- per person
1/2 c Quatro formaggio mix per 1 oz Romano; grate per person
-- person
QUATRO FORMAGGIO MIX-Blend 4 cheeses thoroughly and place in a covered container in fridge. Preheat a non-stick or heavy pan on medium heat. Add the cream and cheeses; mix and heat, stirring until cheese is completely melted and sauce is hot. Add the pasta, turn off the heat and blend the pasta into the sauce.
Remove the sauced pasta to serving plates and garnish each plate with a parsley bouquet. Pass the Parmesan.
Remove the sauced pasta to serving plates and garnish each plate with a parsley bouquet. Pass the Parmesan.