Rotini and Cheese with Broccoli and Ham

Photography: Randy Mayor; Styling: Melanie J. Clarke

Serve this creamy dish with a tossed green salad or a fruit salad.

Yield: 6 servings (serving size: 1 3/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 288
  • Calories from fat: 15%
  • Fat: 4.7g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 19.1g
  • Carbohydrate: 42.6g
  • Fiber: 2.6g
  • Cholesterol: 23mg
  • Iron: 2.5mg
  • Sodium: 937mg
  • Calcium: 296mg

Ingredients

  • 4 quarts water
  • 2 cups uncooked rotini (about 8 ounces corkscrew pasta)
  • 1 (10-ounce) package frozen chopped broccoli
  • 1/4 cup all-purpose flour
  • 2 cups fat-free milk
  • 1 1/2 cups (6 ounces) cubed light processed cheese (such as Velveeta Light)
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 cup chopped reduced-fat ham

Preparation

  1. Bring water to a boil in a large stockpot. Add pasta; cook 5 minutes. Add broccoli; cook an additional 5 minutes or until pasta is done; drain.
  2. While pasta cooks, lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium saucepan; gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until mixture is thick, stirring frequently.
  3. Remove from heat; stir in cheese and next 4 ingredients (cheese through pepper). Combine pasta mixture, cheese sauce, and ham.
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