Pasta with Goat Cheese and Broccoli

by Cindi SutterFounder of The Spirited Table® - Recipe from Sara S. Monick - a cooking instructor since 1977; Chef and culinary travel guide extraordinaire. She studied with Madeleine Kamman, Jacques Pepin, Nicholas Malgieri & Giuliano Bugialli.

I began taking Sara's cooking classes in 1987 and her recipes continue to be timeless treasures. 


12 oz pasta
Extra virgin olive oil
1/2 lb. small broccoli flowerettes
3/4 cup rich chicken broth
1 tsp fresh thyme, basil or chives
Freshly ground pepper
3 Tbsp butter
6 oz chèvre, crumbled
6 Tbsp toasted pine nuts


  1. Start heating a large pot of salted water for the pasta.
  2. Lightly cover the bottom of a medium skillet with olive oil. Heat over medium high heat. Sauté the broccoli for 1 minute. Add stock and bring to a boil. Add herbs, pepper, butter and chèvre whisking together just until chèvre melts. Toss well with pasta cooked in salted water until al dente. Season with salt and pepper.
  3. Serve on individual heated appetizer or entree plates sprinkled with toasted pine nuts.