This pasta dish makes a quick addition to your supper and is not high in sodium. You can substitute any pasta for the rotini. It makes a great accompaniment to grilled steak or roast.
- 5 ounces (2 cups) uncooked dried rotini pasta
- 2 cups frozen broccoli
- 1 tablespoon margarine
- 1 tablespoon flour
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 cup skim milk
- 2 tablespoon Dijon-style mustard
- 1 tablespoon chopped onion
- 2 teaspoon lemon juice
Cook pasta according to package directions and add broccoli during last 5 minutes of cooking. Rinse with hot water and drain.
In a 3-quart saucepan, melt margarine until sizzling; stir in flour, salt and pepper until smooth and bubbly (about 1 minute). Gradually stir in milk and mustard. Cook over medium heat, stirring constantly, until mixture comes to a full boil (about 4 to 6 minutes). Continue boiling 1 minute, then remove from heat. Add onion and lemon juice to sauce and stir. Immediately add pasta mixture; toss to coat evenly.
- Yields: 6 servings
- Preparation Time: 20 minutes
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