Broccoli and cauliflower add flavor, texture, and-most important-nutrients galore to this quick dish.

From Vegetables for Vitality

You Will Need

• 8 ounces spinach tagliatelle

• 8 ounces broccoli florets, cut up

• 8 ounces cauliflower florets, cut up

• 6 ounces blue cheese, rind removed, diced

• Freshly grated nutmeg

• Salt and black pepper

1. In large pot of lightly salted boiling water, cook pasta until al dente, following package directions. Add broccoli and cauliflower for last 3 minutes of cooking time. In large colander, drain pasta and vegetables .

2. Rinse out pot and return to burner over low heat. Add cheese. Cook, stirring often, until cheese melts into smooth sauce.

3. Add pasta and vegetables and stir gently to coat well and heat through. Season to taste with nutmeg, salt, and black pepper. Serve immediately.

Serves 4

Nutrition Information

Per serving: 490 calories, 26 g protein, 58 g carbohydrates, 18 g fat, 10g saturated fat, 110 g cholesterol, 7 g fiber, 850 g sodium 168

From Vegetables for Vitality