Penne With Broccoli and Tomatoes |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a great pasta dish for a quick lunch ro a main meal dish, so delish!!! You can also substitute spinach, zucchini or arugula for the broccoli. Ingredients:
3 cups uncooked penne pasta |
2 cups broccoli florets |
3/4 cup chicken broth |
1 cup onion, diced |
2 garlic cloves, minced |
3/4 cup cherry tomatoes, halved |
1/3 cup sun-dried tomato, chopped |
1 cup evaporated skim milk, fat-free |
2 tablespoons cornstarch |
3 eggs |
1 tablespoon fresh basil, chopped (or 1/2 tsp. dried basil) |
1/2 cup parmesan cheese, shredded |
Directions:
1. Cook pasta according to package directions. Cook broccoli until tender crisp; drain and set aside.
2. Combine broth, onion and garlic, in 11-inch non-stick skillet or Dutch oven. Bring to boil, reduce heat and simmer until liquid has evaporated and onion is tender, about 5 minutes; remove from heat. Drain pasta and add to onion in skillet ; return to medium heat. Add broccoli, cherry tomatoes, and sun-dried tomatoes.
3. Whisk together evaporated milk and cornstarch in medium bowl, until smooth; whisk in eggs and basil. Pour egg mixture over pasta. Stir mixture constantly just until sauce thickens; remove from heat.
4. Sprinkle cheese over top and serve.
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