Penne With Broccoli and Tomatoes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a delicious pasta dish, with broccoli and tomatoes added, so simple to make, and is very good served with a simple salad, what a great meal!! Ingredients:
3 cups uncooked penne pasta (whole-wheat) |
2 cups broccoli florets |
3/4 cup chicken broth (reduced salt) |
1 cup onion, diced |
2 garlic cloves, minced |
3/4 cup cherry tomatoes, halved |
1/3 cup sun-dried tomato, chopped |
1 cup evaporated milk (fat-free) |
2 tablespoons cornstarch |
3 eggs |
1 tablespoon fresh basil, chopped or 1/2 teaspoon dried basil |
1/2 cup parmesan cheese, shredded |
Directions:
1. Coook pasta according to package directions.
2. Cook broccoli until tender crisp; drain and set aside.
3. Combine broth, onion, and garlic in 11-inch nonstick skillet or Dutch oven. Bring to a boil, reduce heat and simmer until liquid has evaportated and onion is tender, about 5 minutes; remove from heat. Add broccoli, cherry tomatoes and sun-dried tomatoes.
4. Whisk together evaporated milk and cornstarch in medium bowl until smooth; whisk in eggs and basil. Pour egg mixture over pasta. Bring to a simmer on medium heat. Stir mixture constantly, just until sauce thickens; remove from heat.
5. Add onion/tomato mixture.
6. Sprinkle cheese over top and serve.
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