Cheesy Penne with Broccoli

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 381
  • Fat: 9.8g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 20g
  • Carbohydrate: 54.9g
  • Fiber: 4.6g
  • Cholesterol: 29mg
  • Iron: 3mg
  • Sodium: 577mg
  • Calcium: 331mg

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. 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. 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.

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