Creamy Broccoli & Spaghetti: Easy & Delicious Recipe

Saucy Broccoli and Spaghetti

YIELD Makes 4 servings

INGREDIENTS

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

PREPARATION:

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.

This recipe appears in: Pasta NUTRITIONAL INFORMATION: Serving Size: 3/4 cup Fiber 3 g Carbohydrate 26 g Cholesterol 9 mg Saturated Fat 2 g Total Fat 3 g Calories from Fat 16 % Calories 162 Protein 8 g Sodium 133 mg DIETARY EXCHANGE: Vegetable 1 Starch 1-1/2 Fat 1/2