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

Recipe by Cooking Light July 2007

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.
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