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Skinny Cheesy Penne with Broccoli

Course: Main
Cuisine: Italian
Author: Jenn


  • 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


  • 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!!


Recipe adapted from Cooking Light