Pasta with Creamy Garlic Cheese Sauce
Makes 4 servings
8 garlic cloves, peeled 3 cups small broccoli florets 6 ounces whole wheat penne pasta 2 cups evaporated skimmed milk 1 tablespoon + 1 teaspoon whole wheat flour 1 1/2 ounces 2% Italian cheese, grated or finely shredded 1 1/2 ounces freshly grated Parmesan cheese 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt In large pot of boiling water, cook garlic 3 minutes, until softened. With slotted spoon, remove garlic from water. Mince garlic; set aside. In same pot of boiling water, cook broccoli 3 minutes, until bright green and just softened. With slotted spoon, remove broccoli from water; set aside. In same pot of boiling water, cook penne 8-10 minutes, until tender. Drain, discarding liquid; set aside. Meanwhile, in large nonstick skillet, with wire whisk, combine milk and flour, blending until flour is dissolved. Cook over medium heat, stirring constantly with wire whisk, 4 minutes, until mixture is bubbling and thickened; stir in minced garlic. Reduce heat to low. Add cheddar and Parmesan cheeses, pepper and salt to milk mixture; cook, stirring constantly, until cheeses are melted. Stir in cooked broccoli and penne; cook, stirring frequently, just until heated through. |
I think I'm going to make this tonight, maybe with some meat tossed in. Will let you know how it turns out!
|
All times are GMT -4. The time now is 02:18 PM. |
Copyright © 2024 MH Sub I, LLC dba Internet Brands. All rights reserved. Use of this site indicates your consent to the Terms of Use.