Rotini And Cheese With Broccoli And Ham

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Serve this creamy dish with a tossed green salad or a fruit salad.

QUICK TIP: Whenever you're using frozen vegetables in a pasta dish, go ahead and toss them in with the pasta while it's cooking so both are done at the same time.

Ingredients

• 4 quarts water
• 8 ounces uncooked rotini
• 1 (10-ounce) package frozen chopped broccoli
• 1/4 cup all-purpose flour
• 2 cups fat-free milk
• 1 1/2 cups (6 ounces) cubed light processed cheese
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 cup chopped reduced-fat ham

Directions

1. Bring water to a boil in a large stockpot.
2. Add pasta; cook 5 minutes.
3. Add broccoli; cook 5 minutes or until pasta is done; drain.
4. While pasta cooks, lightly spoon flour into a dry measuring cup; level with a knife.
5. Place flour in a medium saucepan; gradually add milk, stirring with a whisk until blended.
6. Cook over medium heat 8 minutes or until mixture is thick; stir frequently.
7. Remove from heat; stir in cheese and next 4 ingredients.
8. Combine pasta mixture, cheese sauce, and ham.

Yield: 6 servings (serving size: 1 3/4 cups)