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<blockquote data-quote="moreluck" data-source="post: 543666" data-attributes="member: 1246">Penne With Broccoli and Tomatoes <ul>
<li data-xf-list-type="ul">3 cups uncooked penne pasta (whole-wheat)</li>
<li data-xf-list-type="ul">2 cups broccoli florets</li>
<li data-xf-list-type="ul">3/4 cup chicken broth (reduced salt)</li>
<li data-xf-list-type="ul">1 cup onion, diced</li>
<li data-xf-list-type="ul">2 garlic cloves, minced</li>
<li data-xf-list-type="ul">3/4 cup cherry tomatoes, halved</li>
<li data-xf-list-type="ul">1/3 cup sun-dried tomato, chopped</li>
<li data-xf-list-type="ul">1 cup evaporated milk (fat-free)</li>
<li data-xf-list-type="ul">2 tablespoons cornstarch</li>
<li data-xf-list-type="ul">3 eggs</li>
<li data-xf-list-type="ul">1 tablespoon fresh basil, chopped or 1/2 teaspoon dried basil</li>
<li data-xf-list-type="ul">1/2 cup parmesan cheese, shredded</li>
</ul>
<ol>
<li data-xf-list-type="ol">Coook pasta according to package directions.</li>
<li data-xf-list-type="ol">Cook broccoli until tender crisp; drain and set aside.</li>
<li data-xf-list-type="ol">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.</li>
<li data-xf-list-type="ol">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.</li>
<li data-xf-list-type="ol">Sprinkle cheese over top and serve.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 543666, member: 1246"] [B]Penne With Broccoli and Tomatoes [/B] [LIST] [*]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 [/LIST][LIST=1] [*]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. Stir mixture constantly, just until sauce thickens; remove from heat. [*]Sprinkle cheese over top and serve. [/LIST] [/QUOTE]

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