Rating: 2.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 0

Blanched broccoli boosts the nutritional profile of a familiar cheesy pasta main dish. Besides lending color to the recipe, the green vegetable adds fiber, folate, and vitamin C.

Maureen Callahan
Recipe by Cooking Light July 2007

Gallery

Recipe Summary

Yield:
8 servings (serving size: 1 1/2 cups pasta)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • Cook pasta in boiling water 8 minutes; add broccoli. Cook 3 minutes or until pasta is done. Drain.

  • Heat 2 teaspoons oil in a Dutch oven over medium heat. Add garlic to pan; cook 45 seconds. Transfer garlic mixture to a small bowl; set aside.

  • Add remaining 1 teaspoon oil to pan; stir in onion. Cook 1 minute, stirring frequently. Remove from heat; stir in 3 cups milk. Lightly spoon flour into a dry measuring cup; level with a knife. Combine the remaining 3/4 cup milk and flour in a small bowl, stirring with a whisk. Add flour mixture to onion mixture. Return pan to medium-high heat, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until thick, stirring constantly with a whisk. Remove from heat; stir in the cheeses, salt, black pepper, red pepper, and nutmeg. Add pasta mixture to milk mixture, tossing gently to coat. Pour mixture into a 13 x 9-inch baking dish coated with cooking spray.

  • Combine garlic mixture and bread in a food processor; pulse 15 times or until fine crumbs measure 1 cup. Sprinkle breadcrumb mixture over pasta mixture. Bake at 400° for 18 minutes or until the top is brown.

Nutrition Facts

360 calories; calories from fat 26%; fat 10.4g; saturated fat 5.2g; mono fat 3.4g; poly fat 0.7g; protein 19g; carbohydrates 48.7g; fiber 3.2g; cholesterol 27mg; iron 2.4mg; sodium 708mg; calcium 341mg.
Advertisement
Advertisement