Cheesy Penne with Broccoli

Cheesy Penne with Broccoli Recipe
Photo: Brian Woodcock; Styling: Cindy Barr
Any short pasta can be substituted here--rotini and farfalle are good choices.

Yield:

Serves 4 (serving size: 1 1/3 cups)

Recipe from

Cooking Light

Nutritional 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

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)

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.

Note:

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.

Ivy Manning,

Cooking Light

March 2013
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