Broccoli and cheese pasta toss
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- Prep Time10 min
- Total Time10 min
- Makes3 to 4 servings
Ingredients
1/2 450-g pkg penne or fusilli pasta, about 3 cups
1 bunch broccoli
4 oil-packed sun-dried tomatoes, halved
2 garlic cloves, or 1 1/2 tsp bottled chopped garlic
200-g pkg grated cheddar cheese, about 2 cups
1/2 tsp salt
1/2 tsp freshly ground black pepper, optional
Instructions
Bring a large saucepan of water to a boil. Add pasta and cook according to package directions, about 8 minutes. Meanwhile, cut stems from broccoli. Peel, then slice into thin rounds. Slice florets into bite-size pieces. Slice sun-dried tomatoes into thin strips. Mince garlic. Place cheese in a large bowl. Stir in sun-dried tomatoes and garlic.
When pasta has cooked 8 minutes, add broccoli stems and florets. Cook until bright green and tender, about 2 minutes. Ladle out about 1/2 cup (125 mL) pasta water and save. Drain pasta and broccoli, then return to saucepan. Place saucepan over medium-high heat. Stir in cheese mixture and pasta water until cheese melts and noodles are evenly coated, about 1 minute. Taste, then add salt and pepper, if you like.
Nutrition (per serving)
Calories 437, Protein 22.2g, Carbohydrates 47.5g, Fat 17.9g, Fibre 4.5g, Sodium 739mg.
Since most people find broccoli and cheese irresistible, we?ve tossed them with pasta for a comforting weeknight dinner the whole family will love.
Tomorrow's lunch
Reheat pasta in microwave with 1 to 2 tablespoons (15 to 30 mL) milk, chopped tomatoes and peppers.
