Pasta, Stir Fry & Side Dishes

Penne with Broccoli and Tomatoes


3 cups (275 g/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
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


Cook pasta according to package directions. Cook broccoli until tender crisp; drain and set aside. Combine broth, onion and garlic in 11-inch (28 cm) non-stick skillet or Dutch oven. Bring to boil, reduce heat and simmer until liquid has evaporated and onion is tender, about 5 minutes; remove from heat. Drain pasta and add to onion in skillet; return to medium heat. Add broccoli, cherry tomatoes and sun-dried tomatoes. Whisk together evaporated milk and cornstarch in 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.

Tip: Substitute spinach, zucchini or arugula for the broccoli.

Servings: 4
Preparation: 15 minutes
Cooking: 15 minutes

Nutrients per serving:

Calories: 490
Carbohydrate: 77 g
Fat: 9 g
Protein: 27 g
Fibre: 5 g
Sodium: 600 mg