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Whole Wheat Penne Pasta with Garlic, Broccoli and Parmesan

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Whole Wheat Penne Pasta with Garlic, Broccoli and Parmesan

 

 

 

 

Ingredients:

  • 8 oz. whole-wheat penne or rigatoni pasta
  • 4 cups broccoli florets (about 1 medium head) or 1 pkg (10 oz.) frozen broccoli
  • 1/4 cup Promise activ® Buttery Spread (this has the plant sterol in it)
  • 1/2 cup finely chopped red bell pepper
  • 1 large shallot, finely chopped
  • 4 cloves garlic, chopped
  • 1 Tbsp. basil
  • 1/2 tsp. cayenne pepper
  • 2 Tbsp. all-purpose flour
  • 1 can (14-1/2 oz.) fat free reduced sodium chicken broth
  • 2 Tbsp. grated parmesan cheese

Directions:

  1. Cook penne according to package directions, adding broccoli during last three minutes; drain.
  2. Meanwhile, melt Promise activ® Light Spread in 12-inch nonstick skillet over medium-high heat and cook red pepper, onion and garlic, stirring frequently for three minutes or until vegetables are tender.
  3. Stir in flour and cook, stirring frequently for one minute. Stir in broth and add the basil and cayenne pepper.
  4. Bring to a boil over high heat and boil 30 seconds. To serve, toss sauce with hot penne and broccoli and sprinkle with cheese.

Nutrition Analysis (per serving):
Calories: 340
Saturated Fat: 1.5 g
Cholesterol: 0 mg
Sodium: 370 mg
Protein: 12 g
 

Recipe provided by Meridan Zerner, MS, RDN, CSSD, LD, Cooper Clinic Nutrition Services