From the Pantry Butler kitchen

Broccoli Alfredo

4 servings

Broccoli Alfredo

This dish features whole wheat pasta and reduced fat Parmesan cheese. USDA MyPlate Kitchen — Simple Healthy Recipes — Oklahoma Nutrition Information and Education — ONIE Project (public domain), via myplate.food

Ingredients

  • 4 cups broccoli, cooked
  • 4 cups whole wheat pasta, cooked
  • 2 1/8 cups low-fat milk, divided — 1/8 cup or 2 tablespoons is used later in the recipe
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1 cup reduced-fat Parmesan cheese
  • 2 tablespoons cornstarch
  • black pepper — to taste, optional

Method

  1. Wash hands with soap and water.
  2. Placed cooked broccoli and pasta in a bowl.
  3. Heat milk over medium heat and then add basil and garlic powder.
  4. When hot, add Parmesan cheese.
  5. Mix cornstarch with 2 or 3 tablespoons of milk and add to hot mixture.
  6. Heat until thickened.
  7. Pour mixture over pasta and broccoli.
  8. Serve.

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