There are so many good Weight Watcher’s recipes available and this is my third recipe where pasta and broccoli are combined in a “healthy” sauce. Pasta + broccoli + cheese sauce – yes I do like this trio together! I have been using a new pasta called Cavatappi that I like a lot as it captures more of the sauce in a recipe. It is a macaroni formed in a curly, spiral tube shape, like a corkscrew and it has grooves on the outside surface. This new recipe uses evaporated milk with parmesan/cheddar and lots of garlic that is softened in boiling water until soft and then minced. I almost roasted the garlic instead (more calories because of the oil) but decided to try cooking the garlic this way and it was good! As always I have adapted this recipe by Weight Watcher’s with 9 points per serving.
I also have a baked version and another one which also includes chicken; both are Weight Watcher’s. I like to provide “links” to my recipes as a way for me to organize my blog so I can keep track of the recipes I have posted. I have 675 recipes (676 with this new one) and I want to be aware of what I have already published and connect those that are similar. I also like to post different versions together such as slow cooker, Weight Watcher’s or even 5 versions of a recipe that I have tried and liked.
A fellow blogger over at nganmadeit has posted another delicious recipe using chicken, wine (yum) and lots of Parmesan. Check her recipe out too as it is excellent and a perfect dinner any day of the week. All 4 of these recipes are very good but with different ingredients and cooking methods. So, if you are looking for a great one pot meal for the whole family try one of these versions 🙂 This is my contribution to The Novice Gardener’s party for Fiesta Friday #15.
Cavatappi and Broccoli in a Creamy Garlic-Parmesan Sauce
- 8 large garlic cloves, peeled
- 3 cups small broccoli florets
- 2-1/4 cups Cavatappi
- 2 cups evaporated fat-free milk
- 1 tbsp. + 1 tsp. flour
- 3/4 cups reduced fat cheddar cheese, shredded
- 1/4 cup Parmesan, grated
- salt and pepper to taste
- chives, minced for garnish
Cook the garlic in a large saucepan of boiling water until softened, about 5 minutes. Using a slotted spoon, transfer the garlic to a cutting board, reserving the water. Mince the soft garlic and set aside.
Cook the pasta according to package directions in the garlic water and add the broccoli florets the last 3 minutes of cooking time.
Combine the milk and flour in a large nonstick skillet, blending until the flour is dissolved. Cook over medium heat, whisking continuously, until thickened and bubbly, about 5 minutes. Stir in the minced garlic. Reduce the heat to low and add the cheddar and Parmesan cheeses, salt and pepper to taste to the milk mixture. Cook, stirring constantly until the cheeses melt. Stir in the pasta and broccoli and heat through.
Recipe by cooking with aunt juju
This is the greatest looking pasta that just says smother me in a good cheese or tomato sauce and enjoy!