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Cheesy Penne with Broccoli

Photo: Brian Woodcock; Styling: Cindy Barr
Yield Serves 4 (serving size: 1 1/3 cups)
Any short pasta can be substituted here--rotini and farfalle are good choices.

Ingredients

  • 8 ounces uncooked mini penne pasta
  • 5 cups broccoli florets (about 1 medium head)
  • 1 1/3 cups fat-free milk
  • 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)

Nutrition Information

  • calories 381
  • fat 9.8 g
  • satfat 5.6 g
  • monofat 2.4 g
  • polyfat 0.5 g
  • protein 20 g
  • carbohydrate 54.9 g
  • fiber 4.6 g
  • cholesterol 29 mg
  • iron 3 mg
  • sodium 577 mg
  • calcium 331 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.