I’ve mentioned this before but I’m shocked by how little I eat pasta anymore. When I was a vegetarian, it was all I ate. Which may be why I never lost weight. Now, I appreciate a good pasta meal but I don’t crave it (thankfully). I had some milk and cheese in my refrigerator that I didn’t know what to do with and some lingering penne that just never seemed to go away. This is typically how I decide what foods to make – by looking at what’s left in my fridge/pantry. Because even though I love to cook, I don’t love to spend a lot of money at the grocery. This Cheesy Penne with Broccoli was an easy way for me to use up some leftover staples I had hanging around my kitchen without having to spend a dime.

Cream cheese, Parmesan cheese, and cheddar cheese are all melted into an easy milky cream sauce and poured over cooked penne and boiled broccoli. The result is this hearty dish which will satisfy any pasta craving you have. The cheese sauce, even with it’s three cheeses, it light and thin enough to be a backup singer to this song. And even though I get weak (in a good way) when mustard is added to cheese sauce, the best part (in my opinion) is the broccoli. I mean, broccoli and cheese? Yes please. I have to point out that broccoli being my favorite anything is something that never would have come out of my childhood mouth. My how things have changed. Now, I won’t even consider pasta unless it has a veggie in it.

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, cream cheese, Dijon, salt, pepper, nutmeg and cheddar cheese, stirring with a whisk until smooth.

Add cheese mixture to pasta mixture; toss.

Sprinkle with remaining Parmesan.

Additions: None

Omissions: None

Substitutions:

• Whole-wheat penne
• Whole grain Dijon

Overall Rating: Like It

Source: Cooking Light magazine