Recipe | Cheesy Penne with Broccoli

Cheesy Penne with Broccoli

by Brittany Ray, adapted from Cooking Light March 2013 edition

Keywords: boil simmer entree broccoli cheddar cheese pasta

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Ingredients (serves 4)

• 8 oz. uncooked mini penne pasta (I used whole wheat)
• 5 cups broccoli florets
• 1 1/3 cups fat free milk, divided
• 2 tbs. all-purpose flour
• 3 tbs. grated parmesan cheese, divided
• 2 tbs. 1/3 less fat cream cheese
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 2/3 cup cheddar cheese, shredded

Instructions

Cook pasta according to package directions. During the last 3 minutes of cooking add broccoli. Once pasta is done, drain and place in a large bowl. Set aside.

In a saucepan, combine milk and flour over medium heat, stirring with a whisk until smooth. Cook 5 minutes or until slightly thickened; remove from heat. Add 2 tablespoons parmesan cheese and remaining ingredients, stirring with a whisk until smooth.

Add cheese mixture to pasta mixture; toss.

Sprinkle with remaining parmesan cheese.

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