Penne and Broccoli Florentine

Penne and Broccoli Florentine
By: Julie

Serves 2

Ingredients:

1 1/2 cups uncooked penne pasta or any kind of pasta

1/2 cup (approx) frozen spinach

1 cup chopped fresh or frozen broccoli

3/4 cup sour cream (regular, low-fat, or fat free)

3 TB butter or margarine

3 TB milk

1/2 cup shredded cheddar or mozarella cheese (or a mix of both)

1/2 cup shredded Parmesan cheese

Directions:

1. Fill a large saucepan with water, bring to a boil and cook penne or other pasta to 'al dente' or according to your own taste. Drain and set aside. Meanwhile, place frozen spinach and fresh or frozen broccoli in a large microwave-safe bowl. Cover with a plate or moist paper towel and cook on high 2 minutes. Stir and continue cooking 2 minutes more. Keep covered so it will stay warm while preparing cheese sauce.
2. In a small skillet combine sour cream, butter and milk. Heat over medium-low heat until butter is melted and the mixture is warm but not steaming (you don't want to curdle the sour cream!). Keep over heat and add the cheeses, stirring until melted. Remove from heat. To serve, place pasta on a large plate or bowl and place spinach and broccoli on the pasta. Pour the cheese sauce over and top with more Parmesan if desired.
3. I usually add mushrooms to this dish. I slice them and saute them in the skillet before making the cheese sauce, then add it to the mixture of cooked broccoli and spinach. You can also add cubed, cooked chicken. Yum!! That adds protein too! :D