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