Posted by Chrissie on 11-04-2000 11:44 PM:
Swiss Cheese Pasta
8 oz. whole wheat penne pasta
2 cups broccoli florets (1 12 oz head of broccoli trimmed)
3/4 cup fat-free milk, divided
2 tsp cornstarch (se ww flour or arrowroot)
1/2 tsp salt
1/4 tsp pepper
1/8 tsp ground nutmeg
1 clove garlic, minced
3/4 cup shredded reduced fat Swiss cheese, divided
2 Tbs. grated Parmesan cheese, divided
1/4 cup reduced fat sour cream
2 Tbs. chopped fresh parsley
Prepare pasta according to package directions, adding broccoli during last 2 minutes of cooking time. Drain and reserve. Preheat oven to 400 degrees F. Coat 2 qt. casserole dish with nonstick cooking spray. In small bowl, stir together 2 Tbs. milk, cornstarch, salt, papper and nutmeg; reserve. Coat nonstick skillet with cooking spray. Place over low heat; cook garlic until soft, 1 minute. Add remaining milk to skillet. Increase heat to high; bring to boil. Stir in reserved milk mixture; cook, stirring, until thickened 30 seconds. Stir in 1/2 cup Swiss cheese and 1 Tbs.Parmesan cheese until melted. Remove from heat. Stir in sour cream and parsley. In prepared casserole dish toss pasta, broccoli and sauce until combined. Sprinke with remaining Swiss and Parmesan. Bake until heated through and cheese is melted 15 minutes.
Makes 4 servings. Per serving: 338 cals; 19 g protein; 7 g fat; 20 mg col; 50 g carb; 422 mg sodium; 3 g fiber 5 g sugar
Swiss Cheese Pasta
