Sunday, February 24, 2013

Cheesy Penne

4 Servings
Serving Size=1 1/3 cups
10 WW Points Plus Per Serving
Adapted from Cooking Light Magazine

8 ounces uncooked mini penne pasta
5 cups broccoli florets (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
1/4 teaspoon freshly ground black pepper
1/8 teaspoon grated nutmeg
2.5 ounces cheddar cheese (I used reduced fat)

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.

No comments: