Cheesy Penne with Broccoli

Ingredients
  • 8 ounces uncooked mini 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 cheddar cheese, shredded (about 2/3 cup)
Preparation
  1. 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. 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.
Ivy Manning, Cooking Light 
MARCH 2013
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