Email to Stella      

Penne w/Broccoli, Sun-dried Tomatoes and Dijon Cream

Source of Recipe

The Denver Post


Recipe Introduction

Cooking the broccoli for just 2 minutes keeps it vibrant green, and you don't have to dirty another dish.

List of Ingredients

1 large clove garlic, peeled, minced
1/4 cup Dijon-style mustard
1 cup fat-free or regular half-and-half
8 ounces penne pasta or favorite short pasta
1 1/2 cups broccoli florets
1/3 cup sun-dried tomatoes, sliced
1 tablespoon extra-virgin olive oil
1/4 cup shredded or shaved parmesan cheese
Freshly ground black pepper
2 tablespoons chopped fresh parsley, optional




Recipe

Bring a large pot of salted water to a boil.

Meanwhile, place the garlic in a large, heatproof serving bowl that will fit partially in the pot. Add the mustard to the bowl and whisk in the half-and-half. Set aside or place over the pasta pot to warm while the water is heating. Once the water begins to boil, remove the bowl.

Add the pasta to the boiling water and cook until it is al dente, according to package directions. About 2 minutes before the pasta is done, add the broccoli florets and sun-dried tomatoes. Cook 2 more minutes. Remove 2 cups of the cooking water. Drain the pasta and broccoli and tomatoes. Place the cooking water back in the pot and leave on low heat.

Set the heatproof bowl with the mustard sauce over the pot with the remaining pasta water. Add the pasta mixture and toss to coat and heat through. Drizzle with the olive oil and add the cheese. Toss again to coat and heat through.

Garnish with a grinding of black pepper and a sprinkling of parsley before serving.

320 calories (20 percent from fat ), 7 grams fat (2 grams sat. fat ), 51 grams carbohydrates, 12 grams protein, 437 mg sodium, 6 mg cholesterol, 2 grams fiber.