Wednesday, July 10, 2013

In the Kitchen with Jason: Cheesy Penne with Broccoli

This recipe was fast, simple and delicious. If you participate in Meatless Monday (or just enjoy a meatless dinner now and then), this is a good one to try and make often. We found this recipe in the March 2013 edition of Cooking Light magazine.

  • 8 oz uncooked penne pasta
  • 5 cups broccoli
  • 1 1/3 cups milk
  • 2 tablespoons flour
  • 3 tablespoons Parmesan cheese
  • 2 tablespoons cream cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup cheddar cheese
  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.
  3. Add cheese mixture to pasta mixture; toss. Sprinkle with remaining Parmesan.
Please enjoy!

-Chef Jason

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