I get Cooking Light Magazine mailed to me as part of their blogger program. When I saw this recipe for Cheesy Penne with Broccoli I knew the kids would like it. And who couldn’t use another recipe for pasta?
Unlike Little D who is our little Italian, Big A didn’t always like pasta. One time about a year ago I bought the tri-colored pasta from Trader Joe’s to entice her. When I was making it I pointed out how colorful it was. That was the night she fell in love and came up with the name “rainbow pasta.” (I am well aware that it is just pasta but a new food is a new food!)
So instead of penne the recipe called for, I used rainbow pasta. I also had some cooked chicken on the side and I substituted the Dijon mustard with 1/2 tsp garlic powder. Served with a salad, this was a nice little meal.
- 8 ounces penne pasta
- 5 cups broccoli florets (about one medium head)
- 1⅓ cup milk
- 2 Tbsp. all-purpose flour
- 3 Tbsp. grated Parmesan cheese, divided
- 2 Tbsp. ⅓ less fat cream cheese
- 1 tsp. Dijon mustard
- ½ tsp. salt
- ¼ tsp. ground black pepper
- ⅛ tsp nutmeg
- ⅔ cup shredded cheddar cheese
- Cook pasta according to package directions and add broccoli during the last 3 minutes of cooking. When done, drain both pasta and broccoli and add to a large bowl.
- Combine milk and flour in a saucepan over medium heat and stir until smooth for about 5 minutes until slightly thickened and then remove from heat. Add 2 Tbsp. Parmesan cheese along with the rest of the ingredients, and mix together until smooth.
- Add cheese mixture to pasta mixture, toss. Sprinkle with the remaining Parmesan cheese.