Creamy Penne w/ Veggies
- Number of Servings: 4
Ingredients
8 oz Barilla Pasta, Penne4 cups Broccoli, chopped1 TBL Olive Oil 4 clove Garlic1 Onions, chopped1 cup Red Peppers, chopped1 can evaporated fat free milk 2 tbsp Argo Cornstarch 1/4 cup Mozzarella Cheese, part skim milk 1/2 cup Parmesan Cheese, grated
Cook pasta. Meanwhile, cut broccoli into bite-size chunks and steam until just tender. In large skillet, heat oil over medium heat. Stir in garlic, onions and peppers. Sauté until tender. Slowly stir in evaporated milk and cornstarch. With wire whisk, stir constantly until mixture is bubbling and thickened. Reduce heat to low. Add cheese, Parmesan cheese, salt and pepper. Stir constantly until cheese melts. Remove from heat. Stir broccoli.
Drain pasta, then immediately add pasta to the sauté pan with sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.
Drain pasta, then immediately add pasta to the sauté pan with sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.
Nutritional Info Amount Per Serving
- Calories: 498.1
- Total Fat: 13.3 g
- Cholesterol: 30.1 mg
- Sodium: 500.8 mg
- Total Carbs: 68.0 g
- Dietary Fiber: 5.9 g
- Protein: 29.8 g
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