Cheesy Penne with Broccoli

Cheesy Penne with Broccoli


  •     8 ounces uncooked 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 sharp cheddar cheese, shredded (about 2/3 cup)


  1. Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add broccoli to pan; drain.
  2. Place pasta and broccoli in a large bowl.
  3. Combine milk and flour in a saucepan over medium heat, stirring with a whisk until smooth.
  4. Cook 5 minutes or until slightly thickened; remove from heat.
  5. Add 2 tablespoons Parmesan and remaining ingredients, stirring with a whisk until smooth.
  6. Add cheese mixture to pasta mixture; toss.
  7.  Sprinkle with remaining Parmesan.

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