2 cups Birds Eye® Broccoli Florets
1 pkg (16 oz each) dry whole wheat fettuccine, uncooked
4 tablespoons Fleischmann's® Original Spread-tub
1 teaspoon finely chopped garlic
3 tablespoons all-purpose flour
1 can (12 oz each) fat free evaporated milk
1 cup chicken or vegetable broth
3/4 cup shredded Parmesan cheese, divided
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
|% Daily Value|
|Total Fat||9 g||13%|
|Saturated Fat||3 g||13%|
|Dietary Fiber||11 g||44%|
|Vitamin C||14 mg||24%|
|Vitamin A||602 iu||12%|
Place frozen broccoli in large colander. Cook pasta according to package directions, omitting salt. Drain pasta over broccoli; set aside.
Melt Fleischmann's in large saucepan over medium-high heat. Add garlic and cook 1 minute or until lightly browned and fragrant. Stir in flour; cook 1 to 2 minutes or until mixture is lightly browned and bubbly.
Add milk and broth; whisk to combine. Cook and stir 5 to 7 minutes or until sauce thickens. Stir in 1/2 cup of the cheese, the salt and pepper.
Add broccoli, cooked pasta and drained tomatoes to sauce. Toss to combine. Sprinkle with the remaining 1/4 cup cheese.
If whole wheat fettuccine is not available, substitute whole wheat linguine or spaghetti.
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