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Ingredientes
- 1 x (8 oz) package fusilli pasta
- 1 Tbsp. extra virgin olive oil
- 2 tsp salt
- 1/3 c. butter
- 1/3 c. all-purpose flour
- 3 c. lowfat milk
- 3/4 c. grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp garlic salt
- 1/8 tsp grnd nutmeg
- 1/8 tsp dry thyme
- 1Â 1/2 c. shredded sharp Cheddar cheese
- 1Â 1/2 lb fresh broccoli, cooked
- 3/4 c. shredded Swiss cheese
Direcciones
- 1 In a large pot of boiling salted water cook rigatoni or possibly fusilli pasta with one Tbsp. of oil till al dente. Drain.
- 2 Meanwhile, in a large saucepan heat butter or possibly margarine. Stir in flour and lowfat milk and whisk till mix boils and thickens. Add in grated Parmesan cheese, salt, garlic salt, nutmeg, thyme and grated Cheddar cheese and stir till blended.
- 3 Add in cooked broccoli and liquid removed pasta to cheese sauce. Mix well. Pour into a greased 9 x 13 inch baking dish. Sprinkle with grated Swiss cheese.
- 4 Bake uncovered at 350 degrees C(175 degrees C) for 20 min. Let stand 10 min before serving.
- Makes 8 to 10 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 8 servings | |
| Calories 428 | |
| Calories from Fat 206 | 48% |
| Total Fat 23.45g | 29% |
| Saturated Fat 13.68g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 1280mg | 53% |
| Potassium 415mg | 12% |
| Total Carbs 34.51g | 9% |
| Dietary Fiber 2.4g | 8% |
| Sugars 6.8g | 5% |
| Protein 20.5g | 33% |
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