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Cheddar Broccoli Penne For Two

pasta, meatless

1 tablespoon olive oil
1 clove garlic; minced
1 onion; chopped
1 tablespoon all-purpose flour
3/4 cup milk
1/3 cup crumbled cold-pack Cheddar cheese; or
extra-old Cheddar cheese
1/4 teaspoon salt
pinch pepper
2 cups penne pasta
3 cups broccoli florets

Double or triple the recipe if desired. In large skillet, heat oil over medium heat; cook garlic and onion, stirring occasionally, for 5 minutes or until softened. Sprinkle with flour; cook, stirring, for 1 minute. Whisk in milk; bring to boil. Reduce heat and cook, stirring, for 3 minutes or until thickened. Stir in cheese, salt and pepper until melted. Meanwhile, in large pot of boiling salted water, cook pasta for 5 minutes. Add broccoli; cook for 3 minutes or until pasta is tender but firm. Drain and return to pot, reserving 3/4 cup pasta water. Add cheese sauce and toss to coat, adding enough of the reserved pasta water to moisten.

Contributor: Canadian Living - December, 1999

Yield: 2 servings

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