At only 8 g fat per serving, this pasta dish gets a nutritional boost from eggs and veggies!

Penne with Broccoli and Tomatoes

Makes 4 servings

Ingredients:

• 3 cups (750 mL) uncooked penne pasta
• 2 cups (500 mL) broccoli florets
• 3/4 cup (175 mL) chicken broth
• 1 cup (250 mL) diced onion
• 2 cloves garlic, minced
• 3/4 cup (175 mL) halved cherry tomatoes
• 1/3 cup (75 mL) chopped sun-dried tomatoes, re-hydrated*
• 1 cup (250 mL) fat-free 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
• 1/2 cup (125 mL) shredded Parmesan cheese

Method:

Step 1:

Cook pasta according to package directions. Cook broccoli until tender-crisp.

Step 2:

While pasta and broccoli are cooking, combine broth, onion and garlic in an 11-inch (28 cm) non-stick skillet or Dutch oven.

Step 3:

Bring to a boil, reduce heat and simmer until liquid has evaporated and onion is tender, about 5 minutes; remove from heat.

Step 4:

Drain pasta and broccoli. Add to onion mixture in skillet; place skillet over medium heat. Add cherry tomatoes and sun-dried tomatoes.

Step 5:

Whisk together evaporated milk and cornstarch in a medium bowl until smooth; whisk in eggs and basil. Pour egg mixture over pasta. Stir mixture constantly just until sauce thickens; remove from heat. Sprinkle cheese over top and serve.

Tips:

• To re-hydrate sun-dried tomatoes (not the ones packed in oil), soak them in a small amount of hot water until they have softened, about 15 minutes. Drain well.
• You can substitute oil-packed sun-dried tomatoes (well-drained), however it will increase the fat and calorie count for this dish.
• Spinach, zucchini or arugula can be substituted for the broccoli.
• Broccoli can be cooked along with pasta, if desired; simply add broccoli to the pasta cooking pot in the last few minutes of cooking.