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Penne with Broccoli and Tomatoes

At only 8 g fat per serving, this pasta dish gets a nutritional boost from eggs and veggies!

Penne And Broccoli

Penne with Broccoli and Tomatoes

(Makes 4 servings)

  • 3 cups (750 mL) uncooked penne pasta
  • 2 cups (500 mL) broccoli florets
  • 3/4 cup (175 mL) chicken broth
  • 1 cup (250 mL) diced onion
  • 2 cloves garlic, minced
  • 3/4 cup (175 mL) halved cherry tomatoes
  • 1/3 cup (75 mL) chopped sun-dried tomatoes, re-hydrated*
  • 1 cup (250 mL) fat-free evaporated skim milk
  • 2 tbsp (30 mL) cornstarch
  • 3 eggs
  • 1 tbsp (15 mL) chopped fresh basil (or 1/2 tsp/2 mL) dried basil
  • 1/2 cup (125 mL) shredded Parmesan cheese

Cook pasta according to package directions. Cook broccoli until tender-crisp. While pasta and broccoli are cooking, combine broth, onion and garlic in an 11-inch (28 cm) non-stick skillet or Dutch oven. Bring to a boil, reduce heat and simmer until liquid has evaporated and onion is tender, about 5 minutes; remove from heat. Drain pasta and broccoli. Add to onion mixture in skillet; place skillet over medium heat. Add cherry tomatoes and sun-dried tomatoes. Whisk together evaporated milk and cornstarch in a medium bowl until smooth; whisk in eggs and basil. Pour egg mixture over pasta. Stir mixture constantly just until sauce thickens; remove from heat. Sprinkle cheese over top and serve.

Tips:

  • To re-hydrate sun-dried tomatoes (not the ones packed in oil), soak them in a small amount of hot water until they have softened, about 15 minutes. Drain well.
  • You can substitute oil-packed sun-dried tomatoes (well-drained), however it will increase the fat and calorie count for this dish.
  • Spinach, zucchini or arugula can be substituted for the broccoli.
  • Broccoli can be cooked along with pasta, if desired; simply add broccoli to the pasta cooking pot in the last few minutes of cooking.
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