Penne with Broccoli and Tomatoes

Ingredients

3 cups (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

Directions

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.

Makes: 4 servings

Preparation: 15 minutes

Cooking: 15 minutes

Nutrients per serving:

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