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Ingredients

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Directions

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  • Cook pasta according to package directions; drain and keep warm.

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  • Meanwhile, bring broth or water to boiling in a large saucepan. Add green onion and peas or spinach. Cook and stir for 2 to 4 minutes or until peas are crisp-tender or spinach is wilted. Add parsley, herb, salt, and pepper; mix well. Remove from heat; cover and set aside.

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  • Combine goat cheese, milk, and margarine or butter in a large saucepan. Cook and stir until cheese is melted. Add pasta; toss to coat. Remove from heat.

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  • Add vegetable mixture and half of the tomato to the pasta mixture; toss gently to mix. Transfer to a warm serving platter. Garnish with remaining tomato, nuts, and, if desired, artichokes. Makes 6 servings.

Menu Suggestion:

Make it a meal with rye rolls and pear slices with Edam cheese.

Nutrition Facts

373 calories; 13 g total fat; 3 g saturated fat; 26 mg cholesterol; 277 mg sodium. 52 g carbohydrates; 2 g fiber; 14 g protein; 680 IU vitamin a; 28 mg vitamin c; 3 mg iron;

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