Cheesy Penne with Broccoli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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) |
Directions:
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. 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.
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