Skinny Cheesy Penne with Broccoli
Ingredients
- 8 ounces uncooked penne pasta I used Dreamfield's low carb
- 5 cups broccoli florets about 1 large head
- 1-1/3 cups fat-free milk divided
- 2 Tbsp. all-purpose flour
- 3 Tbsp. grated fresh parmesan cheese divided
- 2 Tbsp. reduced fat Neufchatel cream cheese
- 1 tsp. Dijon mustard
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- pinch of nutmeg
- 2/3 cup shredded cheddar cheese
Instructions
- Cook pasta according to package directions. During the last 3 minutes of cooking, add broccoli to pasta water; drain pasta and broccoli after the 3 minutes is up. 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 for five 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. Serve in bowls and sprinkle with remaining Parmesan cheese. ENJOY!!
Notes
Recipe adapted from Cooking Light