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Ziti with Broccoli Sauce

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Old 08-26-2004, 12:09 PM   #1
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Default Ziti with Broccoli Sauce

Serves 6

12 ounces ziti pasta (I use whole wheat penne)
3 tablespoons margarine (I use a drizzle of olive oil)
3 tablespoons all-purpose flour (use whole wheat)
2 cups skim milk
1 cup shredded Parmesan cheese, divided
2 packages(10 3/4 ounces) frozen, thawed broccoli flowerets (I use 2 heads of fresh broccoli that's been cut into flowerets)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot red pepper sauce

Cook pasta according to package directions, but do not add salt. Drain in a colander.

Meanwhile, in a large nonstick skillet, melt margarine (olive oil) over medium heat. Add flour. Cook, stirring constantly, for 2 minutes. Add milk. Cook, stirring occasionally, until mixture thickens, about 5 minutes. Add 3/4 cup Parmesan, stirring until melted. Stir in broccoli, salt, black pepper, and red peper sauce. Cook, stirring, until mixture is heated through, about 10 minutes.

Place pasta in a serving bowl. Add broccoli mixture; toss to coat. Sprinkle with remaining parmesan. Serve immediately.

Freezer: Prepare as recipe directs. Cool completely. Place pasta mixture in a rigid plastic container and freeze for up to 3 months.

Per Serving: Calories 409 (26% from fat) Carbohydrates 56 g Protein 21g
Sodium 611 mg Fat 12 g Cholesterol 15 mg

From Healthy Meals in Minutes recipe cards
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Old 08-26-2004, 04:54 PM   #2
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That sounds delicious, Barb!

I'm wondering, though, that once you remove it from the freezer and reheat, will the cream sauce separate? I've had horrible experiences with that. Have you frozen and reheated this yet?
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Old 08-26-2004, 04:58 PM   #3
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I've frozen and reheated this many times over the years (using regular pasta and flour). It's worked fine. I normally let it defrost before heating so that the pasta and broccoli doesn't get overcooked when I reheat. I can also reheat on a lower power in the microwave then too.
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Old 08-27-2004, 05:14 PM   #4
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Cool! Thanks, Barb! I'm going to have to try this next week. Yum!
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