Tomato-Parmesan Rotini


  • 3 tablespoons flour
  • ¾ teaspoon salt
  • ¾ teaspoon Italian spices
  • 3 cups low-fat milk
  • 2 cups water
  • 8 oz rotini (whole wheat or white)
  • 2 cups broccoli, cut into small florets
  • 1, 15 oz can diced tomatoes, drained of juices
  • ½ cup parmesan cheese, grated
  • ¼ cup parsley, minced
  • 1 teaspoon rosemary, minced


  1. Combine the flour, salt, Italian spices, milk and water in a large sauce pan. Bring to a simmer over medium heat.
  2. Add the rotini to the pot, stir and cover. Reduce the heat to low. Cook for 10; stirring often. When the pasta is almost done add the broccoli and cook for 2 more minutes; stirring.
  3. Add the tomatoes, parmesan, parsley and rosemary.


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