Skinny Broccoli Alfredo Bake
Ingredients
The pasta and vegetables
-
½
lb.
Bowtie Pasta
-
1
small head
Broccoli Florets, fresh
The sauce
-
1
tsp.
garlic
-
1
tsp.
Dijon Mustard
-
2
tbsp.
Flour
-
2
tbsp.
Butter
-
2
cups
Lowfat Milk
-
½
cup
Greek Yogurt, non-fat
-
⅓
cup
Parmesan cheese, grated
-
to taste
salt and pepper
-
to taste
crushed red pepper
Topping
-
to taste
Bread Crumbs
-
to taste
extra Parmesan
Instructions
- Preheat the oven to 375 degrees.
- Cook the pasta in boiling water until just under fully cooked, adding broccoli in the last 2 minutes.
- Drain the pasta and broccoli and set aside.
- In the same pan, melt butter over low heat and add garlic and Dijon mustard, stirring until fragrant.
- Add flour and cook until well combined.
- Slowly add ½ cup of milk while stirring to thicken the sauce, then gradually add the rest of the milk until the sauce coats the back of a spoon.
- Remove from heat and stir in yogurt, Parmesan cheese, salt, pepper, and crushed red pepper.
- Spray a casserole dish with olive oil and mix the pasta and broccoli with the sauce before transferring to the dish.
- Top with bread crumbs and extra Parmesan, then bake for 30-35 minutes until golden and bubbly.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
7g
Total carbohydrates
35g
Total protein
12g
Sodium
300mg
Cholesterol
20mg
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