Creamy Broccoli & Cheese Penne
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 281.0
- Total Fat: 4.7 g
- Cholesterol: 7.6 mg
- Sodium: 644.3 mg
- Total Carbs: 51.4 g
- Dietary Fiber: 8.0 g
- Protein: 14.3 g
View full nutritional breakdown of Creamy Broccoli & Cheese Penne calories by ingredient
Introduction
Easy weeknight meal for vegetarians. Add grilled chicken breasts at the end for carnivores! Easy weeknight meal for vegetarians. Add grilled chicken breasts at the end for carnivores!Number of Servings: 4
Ingredients
-
Campbell's Broccoli Cheese Soup 98% Fat Free, 2 serving (about 1 cup)
Milk, canned, evaporated, nonfat, 1 cup
Broccoli, frozen, 1 package (10 oz)
Garlic - 2 cloves, minced or chopped fine
Kraft Parmesan Cheese - 4 tsp
Ronzoni, Whole Wheat Penne Rigate, 6 oz(
Chopped Red Bell pepper - 0.5 cup
Chopped Onion - 0.5 cup
Country Crock, Shedd's Spread Country Crock Light - 1 Tbsp
Vegetable Broth, 0.5 cup
Salt & pepper, to taste
Tips
Add cooked grilled chicken or shrimp when adding the pasta to make this with meat. :)
Note: if you like your pasta saucier, just add more vegetable broth at the last step to get the consistancy you like.
Directions
1. Bring a pot of water to boil for the pasta.
2. Heat the margarine in a deep saucepan and sautee the red bell pepper and garlic until it softens, adding the vegetable broth slowly to keep from sticking.
3. Stir in the frozen broccoli, cover and simmer according to package directions. Meanwhile add the pasta to the boiling water and cook al dente.
4. Uncover the broccoli, reduce heat to med-low and stir in the soup, evaporated milk and parmesan cheese. Simmer for about 10 minutes until well combined.
5. Drain pasta and add it to the broccoli mixture. Stir well to combine and season to your taste with salt and pepper.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user ZIGGER-DOODLES.
2. Heat the margarine in a deep saucepan and sautee the red bell pepper and garlic until it softens, adding the vegetable broth slowly to keep from sticking.
3. Stir in the frozen broccoli, cover and simmer according to package directions. Meanwhile add the pasta to the boiling water and cook al dente.
4. Uncover the broccoli, reduce heat to med-low and stir in the soup, evaporated milk and parmesan cheese. Simmer for about 10 minutes until well combined.
5. Drain pasta and add it to the broccoli mixture. Stir well to combine and season to your taste with salt and pepper.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user ZIGGER-DOODLES.