I don't really have a strong love for vegetables. I eat them, I serve them to my family with most of their meals and I have definitely had some on occasion that I would put in the delicious category. However, I never crave a veggie or get super excited about eating them. But the sad truth is that I am not a little kid and I know better than to not eat them. They are super good for you and most importantly in my book, very low in calories. I still have to make a concerted effort to include them in meals though so anytime a recipe includes them covered in cheese I am all over it!
Cheesy Penne with Broccoli
Adapted from Cooking Light March 2013
- 8 ounces uncooked 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 sharp cheddar cheese, shredded (about 2/3 cup)
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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