What a way to eat your broccoli!
I’m thinking broccoli and pasta are made for each other, a great duo as this Cooking Light recipe proves.
This tasty sauce is similar to an alfredo sauce but, without heavy cream and butter. Low-fat cream cheese and skim milk are the substitutes, with Dijon mustard and seasonings flavoring it up.
Any short pasta can be substituted here, with rotini and farfalle being good choices. I think next time; I’ll throw some minced garlic into the mix.
Try this and enjoy your broccoli!
Cheesy Penne w/Broccoli
8 ounces uncooked penne pasta
5 cups broccoli florets (about 1 medium head)
1 1/3 cups skim milk
2 tablespoons flour
3 tablespoons grated fresh Parmesan cheese, divided
2 tablespoons 1/3-less fat cream cheese
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon seasoned pepper
Dash ground nutmeg
2/3 cup Cheddar cheese, shredded
Cook pasta according to package directions, omitting salt and fat.
During the last 4-5 minutes, add broccoli to pan; drain well.
Place both in a large bowl.
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, whisking until smooth.
Add cheese mixture to pasta mixture; toss.
Sprinkle with remaining Parmesan.