Short pasta with turkey and broccoli in a creamy cheese sauce.
Always a hit with both young and older epicures.
2 1/2 cups | broccoli, cut into florets and diced stalks | 300 g | |
200 g | pipe rigate, shells, or other short cut pasta | 3 cups | |
2 tbsp | margarine non-hydrogenated | 28 g | |
2 tbsp | white flour (all purpose) | 16 g | |
1 cup | milk, partly skimmed, 2% | 250 mL | |
1/2 cup | Cheddar cheese, or Emmenthal, grated | 40 g | |
100 g | turkey breast roast (cooked), diced | ||
1 pinch | nutmeg, grated | ||
1/2 cup | pasta cooking water | 125 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
The sauce can be made 2-3 days ahead, refrigerated, then reheated while you cook the pasta.
per 1 serving (290 g)
Amount % Daily Value |
Calories 360 |
Fat 11 g 17 % |
Saturated
3.9 g
20 % |
Cholesterol 30 mg |
Sodium 480 mg 20 % |
Carbohydrate 48 g 16 % |
Fibre 3 g 14 % |
Sugars 6 g |
Net Carbs 45 g |
Protein 17 g |
Vitamin A 21 % |
Vitamin C 75 % |
Calcium 17 % |
Iron 17 % |
Food Group | Exchanges |
---|---|
Starches | 2 ½ |
Vegetables | ½ |
Milk and Alternatives | ½ |
Meat and Alternatives | 1 |
Fats | 1 ½ |