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Penne with Broccoli and Tomatoes

Makes 4 Servings

Preparation Time: 10 min
Cooking Time: 20 min

Ingredients

3 cups penne pasta (275 g), uncooked 750 mL
2 cups broccoli florets 500 mL
3/4 cup sodium reduced chicken broth 175 mL
1 cup diced onion 250 mL
2  cloves garlic, minced 2 
3/4 cup halved cherry tomatoes 175 mL
1/3 cup chopped sun-dried tomatoes (rehydrated or oil-packed) 75 mL
1 cup evaporated skim milk 250 mL
2 tbsp cornstarch 25 mL
3  eggs 3 
1 tbsp chopped fresh basil or 1/2 tsp (2 mL) dried basil 15 mL
1/3 cup grated Parmesan cheese 75 mL

Instructions

Step 1
Cook pasta according to package directions. Cook broccoli until tender-crisp. Drain pasta and broccoli and set aside. Pasta and broccoli can be cooked in the same saucepan at the same time. Add broccoli in the last few minutes of cooking.

Step 2
Combine broth, onion and garlic in large non-stick skillet. Bring to boil, reduce heat and simmer until liquid has evaporated and onion is tender, about 5 minutes. Add pasta, broccoli, cherry tomatoes and sun-dried tomatoes.

Step 3
Whisk evaporated milk and cornstarch in medium bowl until blended; 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

Instead of broccoli, use spinach, zucchini or arugula. 
 
Pasta and broccoli can be cooked in the same saucepan at the same time. Add broccoli in the last few minutes of cooking. 

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving (340 g)
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 460
Fat / Lipides 8 g
Saturated / saturés 3 g
+ Trans / trans 0 g
Cholesterol / Cholestérol 155 mg
Sodium / Sodium 381 mg
Carbohydrates / Glucides 73 g
Fiber / Fibres 5 g
Sugars / Sucres 14 g
Protein Protéines 25 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Recipe provided by Egg Farmers of Canada.

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