Vegetarian; Can be made GF if you sub the pasta and flour thickener.
This was seriously quick and easy to make. I had some ingredients to use up so marscarpone was subbed for the cream cheese, and evaporated milk for the regular. I thought this could have used just a bit more "zing" as it turned out on the bland side for my tastes. Perhaps a pinch of cayenne or pepper flakes? Extra sharp cheddar cheese would also add a bit more background taste. If for little tastebuds, keep as is. Made enough for two of us for dinner, with one serving left for leftovers. Would probably feed four, we were a bit hungry...
Cheesy Penne with Broccoli (Ckng Lght Mar, 2012)
8 ounces uncooked mini penne pasta (or any tubular pasta; I used regular penne)
5 cups broccoli florets (about 1 medium head)
1 1/3 cups fat-free milk, divided
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)
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.
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.
Ivy Manning, Cooking Light
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