Penne With Broccoli and Tomatoes

Submitted by Chef mariajane

"This is a delicious pasta dish, with broccoli and tomatoes added, so simple to make, and is very good served with a simple salad, what a great meal!!"

 

• Ready In: 20mins
• Ingredients: 12
• Serves: 4

ingredients

• 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

directions

1. Coook pasta according to package directions.
2. Cook broccoli until tender crisp; drain and set aside.
3. 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.
4. 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.
5. Add onion/tomato mixture.
6. Sprinkle cheese over top and serve.

Reviews

[jewelsf]

This recipe is written in an unclear manner. At what point does the pasta, milk, and egg mixture make it back onto the heat? At what point does the onion/tomato mixture get combined with the pasta/milk/egg mixture? You might want to re-write the instructions in a more clear manner.