Pasta With Vegetables And Goat Cheese

• 1 c. chicken or vegetable broth
• 1/2 c. dry white wine
• 1/2 c. chopped shallots or scallions
• 1/2 tsp. fresh ground black pepper
• 1 (10 oz.) pkg. frozen broccoli florets
• 1 small yellow squash, halved lengthwise and sliced
• 1 c. sliced mushrooms
• 8 oz. light or fat free cream cheese
• 4 oz. goat cheese (Feta), crumbled
• 3 Tbsp. fresh lemon juice
• 1 lb. linguine, uncooked
• 1 roasted red pepper, cut in strips

1. Combine broth, wine, shallots and black pepper in large saucepan.
2. Bring to a boil, add broccoli, breaking florets apart. Add squash and mushrooms, reduce heat, cover and simmer 5 minutes. Add cream cheese, goat cheese and lemon juice, cook on low heat, stirring constantly until cheeses are melted.
3. Set aside, keeping warm.
4. Cook pasta according to package directions, drain.
5. Place in large serving bowl, add vegetable/cheese mixture, toss gently. Garnish with red pepper strips.
6. Serves 6 to 8.

chicken, white wine, shallots, fresh ground black pepper, frozen broccoli florets, yellow squash, mushrooms, light, goat cheese, lemon juice, linguine, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=479748 (may not work)