Creamy Garlic Penne and Broccoli

Ingredients

8 clove garlic, peeled

3 cup broccoli, cut into small florets

6 oz penne pasta

2 cup evaporated skim milk

1 tbsp plus 1 tsp all-purpose flour

1 1⁄2 oz reduced-fat cheddar cheese, shredded

1 1⁄2 oz parmesan cheese, freshly grated

1⁄2 tsp black pepper, freshly ground

1⁄4 salt

Instructions

Cook garlic in a large pot of boiling water for 3 minutes until softened. Remove garlic, mince, and set aside.

In the same pot of boiling water, cook broccoli for 3 minutes until bright green and just softened. Remove from water and set aside.

In the same pot of boiling water, cook penne pasta for 8-10 minutes until al dente. Drain, discard liquid, and set aside.

Whisk together milk and flour in large nonstick skillet until the flour is dissolved. Cook over medium heat, stirring constantly, for 4 minutes until the mixture is bubbling and has thickened. Stir in minced garlic. Reduce heat to low and add cheddar cheese, parmesan cheese, pepper, and salt. Cook, stirring constantly, until the cheeses are melted. Mix in cooked broccoli and penne pasta. Cook, stirring frequently, just until heated through.