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