Servings:
Serves 4 Servings
Ingredients
- 8 ounce uncooked whole-wheat chiocciole
- 5 cup broccoli florets (about 1 medium head)
- 1 1/3 cup fat-free milk, divided
- 2 tablespoon all-purpose flour
- 3 tablespoon grated fresh parmesan cheese, divided
- 2 tablespoon 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 1/2 ounce cheddar cheese, shredded (about 2/3 cup)
Preparation
Baking Directions:
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.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.
