Pasta with Broccoli & Two Cheeses
If you prefer a sauce with a little texture, skip the pureeing of the ricotta cheese.
  • 5 cups broccoli florets
  • 8 ounces penne pasta
  • 1 cup part-skim ricotta cheese
  • 2 cups low-fat (1%) milk
  • 3 tablespoons flour
  • 4 ounces smoked mozzarella cheese, shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup sun-dried tomatoes (not oil-packed)

1. Preheat oven to 400°F. Lightly oil 9- x 13-inch glass baking dish.

2. In large pot of boiling water, cook pasta until according to package directions, adding broccoli for last 2 minutes of cooking time. Drain. Transfer broccoli and pasta to large bowl.

3. Meanwhile, in blender or food processor, puree ricotta until smooth; set aside.

4. In medium saucepan, whisk milk into flour. Cook, whisking, over medium heat for 3 to 5 minutes, or until lightly thickened. Whisk in ricotta, mozzarella, salt, and cayenne.

5. In small saucepan of boiling water, cook sun-dried tomatoes 4 minutes or until softened. When cool enough to handle, coarsely chop and stir into cheese mixture.

6. Add cheese mixture to broccoli and pasta and toss to combine. Spoon pasta mixture into prepared baking dish and bake 20 minutes or until top is lightly golden.

Nutritional Information
Per serving: 447 calories, 12g total fat, 6.9g saturated fat, 3.2g monounsaturated fat, 0.9g polyunsaturated fat, 4.9g dietary fiber, 28g protein, 58g carbohydrate, 40mg cholesterol, 657mg sodium.
Good source of: calcium, folate, riboflavin, selenium, thiamin, vitamin C, vitamin K.

Date Published: 09/19/2005 > Printer-friendly Version

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