Penne with Broccoli and Tomatoes
Serves
4
Prep Time
10 min
Cook Time
20 min
Print Recipe
This pasta dish brings together the nutritious goodness of broccoli and the rich taste of sun-dried tomatoes, making it a lively choice for dinner. With just thirty minutes needed from start to finish, it's a straightforward, wholesome option that can quickly become a staple on your table.
Ingredients
- 3 cups (750 mL) penne pasta (275 g), uncooked
- 2 cups (500 mL) broccoli florets
- ¾ cup (175 mL) sodium reduced chicken broth
- 1 cup (250 mL) diced onion
- 2 cloves garlic, minced
- ¾ cup (175 mL) halved cherry tomatoes
- ⅓ cup (75 mL) chopped sun-dried tomatoes (rehydrated or oil-packed)
- 1 cup (250 mL) 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
- ⅓ cup (75 mL) grated Parmesan cheese
Instructions
- Step 1
Cook pasta according to package directions. Cook broccoli until tender-crisp. Drain pasta and broccoli and set aside.
- Step 2
Combine broth, onion and garlic in large non-stick skillet. Bring to boil, reduce heat and simmer until liquid has evaporated and onion is tender, about 5 minutes. Add pasta, broccoli, cherry tomatoes and sun-dried tomatoes.
- Step 3
Whisk evaporated milk and cornstarch in medium bowl until blended; whisk in eggs and basil. Pour egg mixture over pasta. Stir mixture constantly just until sauce thickens; remove from heat.
- Step 4
Sprinkle cheese over top and serve.
Tips
- Instead of broccoli, use spinach, zucchini or arugula.
- Pasta and broccoli can be cooked in the same saucepan at the same time. Add broccoli in the last few mintues of cooking.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 460 |
| Fat | 8 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Carbohydrate | 73 g |
| Fibre | 5 g |
| Sugars | 14 g |
| Protein | 25 g |
| Sodium | 381 mg |