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Cheesy Penne with Broccoli
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| Ingredients | |
| 8 ounces | uncooked mini penne pasta |
| 5 cups | broccoli florets, (about 1 medium head) |
| 1 1/3 cups | fat-free milk, divided |
| 2 tablespoons | all-purpose flour |
| 3 tablespoons | grated fresh Parmesan cheese, divided |
| 2 tablespoons | 1, 3-less-fat cream cheese |
| 1 teaspoon | Dijon mustard |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| 1/8 teaspoon | freshly grated nutmeg |
| 2.5 ounces | cheddar cheese, shredded, (about 2/3 cup) |
Preparation
1. Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add broccoli to pan; drain. Place pasta and broccoli in a large bowl.
2. Combine milk and flour in a saucepan over medium heat, stirring with a whisk until smooth. Cook 5 minutes or until slightly thickened; remove from heat. Add 2 tablespoons Parmesan and remaining ingredients, stirring with a whisk until smooth. Add cheese mixture to pasta mixture; toss. Sprinkle with remaining Parmesan.
Ivy Manning, Cooking Light
MARCH 2013
Recipe uploaded with Shop'NCook for iPhone.
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