Saucy Broccoli and Spaghetti

Saucy Broccoli and Spaghetti

Saucy Broccoli and Spaghetti


Makes 4 servings


3 ounces uncooked spaghetti
1 package (10 ounces) frozen chopped broccoli
1/2 cup thinly sliced leek, white part only
1/2 cup fat-free (skim) milk
2 teaspoons cornstarch
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano leaves
1/8 teaspoon hot pepper sauce
3 tablespoons reduced-fat cream cheese, softened
1 tablespoon grated Romano or Parmesan cheese
1 tablespoon chopped fresh parsley


  1. Prepare spaghetti according to package directions, omitting salt; drain and keep warm. Meanwhile, cook broccoli and leek together according to package directions for broccoli, omitting salt. Drain; reserve 1/4 cup liquid. Add additional water, if needed, to make 1/4 cup.
  2. Combine milk, cornstarch, oregano and pepper sauce in medium saucepan. Stir in reserved 1/4 cup liquid. Cook and stir over medium heat until mixture boils and thickens. Stir in cream cheese. Cook and stir until cheese melts. Stir in vegetables; heat through.
  3. Serve vegetable mixture over pasta. Sprinkle with Romano cheese and parsley. Garnish as desired.

Nutritional Information

Serving Size: 3/4 cup
Calories 162
Calories from Fat 16 %
Total Fat 3 g
Saturated Fat 2 g
Cholesterol 9 mg
Carbohydrate 26 g
Fiber 3 g
Protein 8 g
Sodium 133 mg

Dietary Exchange

Starch 1-1/2
Vegetable 1
Fat 1/2

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