Vegetable Alfredo Penne

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. In the last 2 minutes of cooking, add the broccoli florets. Drain and set aside.

2. 2

   While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms, diced red bell pepper, and minced garlic. Sauté for 4-5 minutes until the vegetables are tender.

3. 3

   In a small bowl, whisk together the low-fat milk and all-purpose flour until smooth.

4. 4

   Pour the milk and flour mixture into the skillet with the vegetables. Stir continuously and cook for 2-3 minutes until the sauce begins to thicken.

5. 5

   Add the grated Parmesan cheese, black pepper, and salt to the skillet. Stir until the cheese is melted and the sauce is creamy.

6. 6

   Add the drained pasta and broccoli to the skillet. Toss everything together until the pasta is well coated with the Alfredo sauce and vegetables are evenly distributed.

7. 7

   Serve hot, garnished with extra Parmesan cheese if desired.