|
Spaghetti with fresh broccoli and
cheese sauce
1-lb. spaghetti (cooked until al dente)
2- cups broccoli flowerets (steamed for 1 min.)
6-oz. American cheese (cubed)
1/2 cup milk
1/4 cup butter
garlic salt and pepper to taste
Over low heat, stir together the cheese, milk, butter and seasonings
until all the cheese has melted. Toss everything
together and serve.
   
|
