Saucy Broccoli and Spaghetti the Editors of Publications International, Ltd.
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 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|
- 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.
- 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.
- Serve vegetable mixture over pasta. Sprinkle with Romano cheese and parsley. Garnish as desired.
|Serving Size:||3/4 cup|
|Saturated Fat||2 g|
|Total Fat||3 g|
|Calories from Fat||16 %|
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