Spaghetti with Broccoli Cheese Sauce
Esthar Vaughn Cooks
Spaghetti with Broccoli Cheese Sauce
Esthar Vaughn Cooks
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1 to 1/2 pounds spaghetti boiling salted water 1 package frozen broccoli spears (10 ounces) 2 egg yolks 1 cup grated Cheddar cheese 1/4 cup grated Parmesan cheese 1 1/4 cup sour cream dash nutmeg or paprika Note: Asparagus or Brussels sprouts may be used instead of broccoli Directions: Cook spaghetti and broccoli separately in boiling salted water according to package directions. Drain, keep warm. Meanwhile prepare sauce. Beat egg yolks, cheese and sour cream together in a bowl. Pour into saucepan. Slowly heat the sauce, stirring constantly until smooth and creamy. Add broccoli spears. Season with nutmeg or paprika. Serve spaghetti in large bowl, sprinkle with a little nutmeg or paprika. Serve sauce on the side. Makes 4 servings.
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