Cheesy pasta with broccoli


  • 12 oz uncooked rotini or penne pasta
  • 1 head broccoli, cut into small florets
  • 1 1/3 cups low-fat milk
  • 2 tablespoon flour
  • ¼ cup parmesan cheese
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1/8 teaspoon nutmeg
  • 1 cup cheddar cheese, shredded


  1. Cook the pasta according to directions. In the last 3 minutes of cooking add the broccoli florets; drain and set aside.
  2. In a sauce pan over medium heat whisk the flour and milk. Bring to a boil; reduce to simmer. Cook, stirring, for about 5 minutes.
  3. Remove the skillet from the heat and add the cheddar, nutmeg, salt and pepper.
  4. Mix the milk mixture with the pasta and broccoli and top with Parmesan cheese.


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