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Categories:
penne pasta broccoli florets chicken broth onion garlic cherry tomatoes tomato milk cornstarch eggs fresh basil Parmesan cheese
Viewed: 25 - Published at: 9 years agoIngredients
- 3 cups uncooked penne pasta (whole-wheat)
- 2 cups broccoli florets
- 3/4 cup chicken broth (reduced salt)
- 1 cup onion, diced
- 2 garlic cloves, minced
- 3/4 cup cherry tomatoes, halved
- 1/3 cup sun-dried tomato, chopped
- 1 cup evaporated milk (fat-free)
- 2 tablespoons cornstarch
- 3 eggs
- 1 tablespoon fresh basil, chopped or 1/2 teaspoon dried basil
- 1/2 cup parmesan cheese, shredded
Method
- Coook pasta according to package directions.
- Cook broccoli until tender crisp; drain and set aside.
- Combine broth, onion, and garlic in 11-inch nonstick skillet or Dutch oven. Bring to a boil, reduce heat and simmer until liquid has evaportated and onion is tender, about 5 minutes; remove from 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. Bring to a simmer on medium heat. Stir mixture constantly, just until sauce thickens; remove from heat.
- Add onion/tomato mixture.
- Sprinkle cheese over top and serve.
