Penne in Creamy Garlic/Cheese Sauce

Makes 4 servings
8 garlic cloves, peeled
3 cups small broccoli florets
6 ounces penne pasta
2 cups evaporated skimmed milk
1 tablespoon + 1 teaspoon all-purpose flour
1 1/2 ounces reduced-fat cheddar cheese, grated
1 1/2 ounces freshly grated Parmesan cheese
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt

In large pot of boiling water, cook garlic 3 minutes, until softened. With slotted spoon, remove garlic from water. Mince garlic; set aside. In same pot of boiling water, cook broccoli 3 minutes, until bright green and just
softened. With slotted spoon, remove broccoli from water; set aside.
In same pot of boiling water, cook penne 8-10 minutes, until tender. Drain, discarding liquid; set aside. Meanwhile, in large nonstick skillet, with wire whisk, combine milk and flour, blending until flour is dissolved. Cook over medium heat, stirring constantly with wire whisk, 4 minutes, until mixture is bubbling and thickened; stir in minced garlic. Reduce heat to low. Add cheddar and Parmesan cheeses, pepper and salt to milk
mixture; cook, stirring constantly, until cheeses are melted. Stir in cooked broccoli and penne; cook, stirring frequently, just until heated through.

SERVING (1 1/2 CUPS) PROVIDES: 1 Milk, 1 1/2 Vegetables, 1 Protein, 2 Breads, 10 Optional Calories.

PER SERVING: 384 Calories, 6 g Total Fat, 4 g Saturated Fat, 21 mg Cholesterol, 590 mg Sodium, 56 g Total Carbohydrate, 5 g Dietary
Fiber, 27 g Protein, 673 mg Calcium .

Recipe from Weight Watchers New 365 Day
Menu Cookbook