1 lb. of rainbow twirl pasta (made from vegetables) or whole grain twirl pasta
2½ cups of broccoli, chopped
2 Tbsp. light butter
1 Tbsp. olive oil
1 small white onion, finely chopped
3 Tbsp. flour
½ tsp. cayenne pepper
1 tsp. black pepper
1 tsp. paprika
3 cups 2% reduced fat milk
1 cup 100% natural chicken broth
4 cups low-fat shredded cheddar
1 Tbsp. spicy mustard
Instructions
Cook pasta and add broccoli the last 3 minutes to water.
To make the sauce, in a skillet, add butter, olive oil, and onion sauteing on medium-high.
Whisk in flour and seasoning and cook 1 minute.
Add milk and chicken broth, whisk smooth.
Bring skillet to boil, then turn down heat.
Stir in mustard and cheese, allowing to melt.
When pasta and broccoli are done, drain them and mix with sauce.
Notes
Daily Value of Nutrition based on a 2,000 calorie diet:
8.11% Potassium
5.53% Iron
20.11% Calcium
3.33% Phosphorus
15.25% Vitamin A
4.17% Vitamin D
24.72% Vitamin C