Rating: 3 stars
35 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 14
  • 2 star values: 5
  • 1 star values: 3

Any short pasta can be substituted here--rotini and farfalle are good choices.

Ivy Manning
Recipe by Cooking Light March 2013

Gallery

Credit: Brian Woodcock; Styling: Cindy Barr

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Chef's Notes

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.

Nutrition Facts

381 calories; fat 9.8g; saturated fat 5.6g; mono fat 2.4g; poly fat 0.5g; protein 20g; carbohydrates 54.9g; fiber 4.6g; cholesterol 29mg; iron 3mg; sodium 577mg; calcium 331mg.
Advertisement