Broccoli Tetrazzini

Ingredients:

• 2 1/2 Tbsp. butter
• 2 large shallots, minced
• 3 Tbsp. flour
• 2 cups milk
• 1 tsp. tarragon
• salt and pepper to taste
• 1/4 lb. prosciutto, slivered
• 1/2 lb. linguine
• 1 1/2 lbs. fresh broccoli florets, cooked (about 4 cups)
• 1 cup bread crumbs
• 2 Tbsp. grated Parmesan cheese

Directions:

In a medium saucepan, melt the butter and saute the shallots until they have softened. Stir in the flour and cook over low heat for 3 minutes. Don't brown it.

Add the milk, stirring constantly over medium heat until the sauce is bubbling. Lower the heat and simmer for 2 minutes. Add tarragon, salt and pepper. Stir until smooth. Stir the prosciutto into the sauce.

Cook the linguine according to package directions. When done, drain, and stir in 1 cup of the sauce.

Layer half of the linguine in an oblong 2 quart baking dish. Top with all of the broccoli, then the rest of the linguine. Smooth the top with a spatula, pressing down lightly. Pour the rest of the sauce over. Mix the breadcrumbs and cheese and sprinkle over the top.

Bake at 350 degrees F for 30 minutes, until browned and bubbly. To serve, cut in squares, like lasagna.

Source: "Superfoods: 300 Recipes for Foods That Heal Body and Mind" by Dolores Riccio

By Free2B from North Royalton, OH