Meatless Mondays |
Posted 10.01.14
Broccoli and Pasta in Bianco
This dish brings together broccoli and a white Bianco sauce to make some of the best pasta around. Who says pasta and cheese have to be bad for you? Look in your freezer section for low-fat versions of your favorite cheese as well as skim or 1% milk. You can also use whole wheat pasta to make this dish healthy AND delicious!
Consuming dairy products provides health benefits – especially improved bone health. Foods in the Dairy Group provide nutrients that are vital for health and maintenance of your body. These nutrients include calcium, potassium, vitamin D, and protein.
4 servings.
Total Time: 45 min
Ingredients
- 16 ounces pasta (short noodles preferable)
- 4 cups fresh or frozen broccoli florets
- 1 can cream of mushroom soup
- 1 1/2 cups skim milk
- 1/2 tsp ground black pepper
- 1 1/2 cups shredded low-fat mozzarella or Italian-blend white cheese
- 1/4 cup Parmesan – shredded or grated
Instructions
- Cook pasta according to package directions, but add the broccoli for the last 4-5 minutes of the cooking time. Then drain the pasta/broccoli combination.
- Stir the soup, milk, and black pepper in a 2 quart baking dish or a 9×13.
- Stir in 3/4 cup of the mozzarella, about half of the Parmesan, and the pasta and broccoli mixture.
- Top with the remaining mozzarella and Parmesan cheeses.
Bake at 350 degrees for 25 minutes.
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