Rating: 3.5 stars
322 Ratings
  • 5 star values: 84
  • 4 star values: 70
  • 3 star values: 86
  • 2 star values: 53
  • 1 star values: 29
Maureen Callahan, R.D., and Kay Chun

Gallery

Credit: Tina Rupp

Recipe Summary test

hands-on:
15 mins
total:
15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to the package directions. Drain.

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  • Meanwhile, bring a pot of salted water to a boil and cook the broccoli until tender, 3 minutes. Drain.

  • Heat the milk and butter in a large saucepan over low heat and slowly whisk in the flour. Simmer until slightly thickened, whisking constantly, 1 to 2 minutes.

  • Remove from heat and stir in the Parmesan and ½ teaspoon salt. Add the pasta and broccoli and cook, stirring, over low heat until heated through.

  • Top each serving with extra Parmesan.

Nutrition Facts

calcium 312mg; 445 calories; carbohydrates 72g; cholesterol 23mg; fat 9g; fiber 4g; iron 3mg; protein 22mg; saturated fat 5g; sodium 568mg.
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