1 pound spaghetti
1 pound broccoli florets (about two heads)
1 cup canned nonfat evaporated milk
1 teaspoon flour
1 cup grated Parmesan cheese
Cook spaghetti according to directions on package in large pot, omitting salt. During the last five minutes of cooking, add broccoli. Cook until tender. Drain pasta and broccoli in colander. In the same pot, blend flour with milk. Cook until bubbly. Add cheese. Blend on low to melt cheese. Remove from heat and add pasta and broccoli. Toss. Serve hot.
TIMESAVER: Use frozen broccoli florets if the produce bin is bare.
Makes 11 cups.
Nutrition Information Per Serving (1 cup)
Fat: 4 g
Saturated Fat: 2 g
Cholesterol: 8 mg
Sodium: 206 mg
Calcium: 208 mg