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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