Cheesy Broccoli Pasta

Time: 20 minutes | Yield: 4 servings

Ingredients

8 ounces whole-wheat rotini pasta, dry

2 tablespoons extra-virgin olive oil

3 cups broccoli, chopped

1/2 cup white onion, chopped

1/2 teaspoon salt

1/2 teaspoon red pepper flakes

1/2 cup reserved pasta water (see directions)

1/2 cup mascarpone cheese

1/4 cup plain low-fat Greek yogurt

1 teaspoon garlic powder

(Optional) grated parmesan cheese

Directions

1. In a large pot, cook pasta according to package directions. Once cooked, remove from heat and reserve 1/2 cup of the pasta water and set aside. Use a colander to drain the remaining water from the pasta and return the pasta to the pot.

2. Meanwhile, in a large skillet over medium heat, heat olive oil and cook onions for 1 minute, stirring occasionally. Add broccoli, salt, and red pepper flakes, and cook, stirring, for 3 minutes or until broccoli is soft. Remove from heat.

3. In a medium bowl, combine pasta water, mascarpone, yogurt, and garlic powder to make the cheese sauce. Whisk until combined.

4. Combine vegetables in the pot with the pasta, then top with the cheese sauce. Mix well and top with parmesan cheese if desired.

Storage: Store leftovers in airtight containers in the fridge for up to four days.

Photo & Recipe Credit: EatingWell.com