Viable Veggies

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

 

Ingredients

• 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)

 

Preparation

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.



Click Here for My Adapted Printable Recipe