Rotini and Cheese with Broccoli and Ham
Source of Recipe
Cooking Light
List of Ingredients
4 quarts water
2 cups uncooked rotini -- (8 oz. corkscrew pasta)
1 10 ounce package frozen chopped broccoli
1/4 cup all-purpose flour
2 cups fat-free milk
1 1/2 cups Velveeta Light -- 6 ounces cubed
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup reduced-fat ham
Recipe
1. Bring water to a boil in a large stockpot. Add pasta; cook 5 minutes. Add broccoli; cook an additional 5 minutes or until pasta is done; drain.
2. while pasta cooks, lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium saucepan; gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until mixture is thick, stirring frequently.
3. Remove from heat; stir in cheese and next 4 ingredients (cheese through pepper). Combine pasta mixture, cheese sauce, and ham.
Yield: 6 serings (serving size: 1 3/4 cups).
NOTES : I used a 16 oz. bag of frozen chopped broccoli instead of 10 oz. and used Penzey's Foxpoint seasoning in place of the salt and garlic powder.
|
|
member logon
