Penne In Creamy Garlic Cheese Sauce Ww Food

PENNE IN CREAMY GARLIC CHEESE SAUCE (WW)

Steps:

• 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; 7 points.

GARLIC PENNE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.

CREAMY GARLIC PENNE PASTA

Steps:

• Melt butter and add garlic in a medium sauce pan.
• Cook over medium for 1 minute.
• Add flour and cook 1 minute, stirring constantly.
• Stir in broth and milk and cook, stirring frequently, until sauce boils and thickens.
• Add parsley, salt, pepper and cheese.
• Stir until cheese is melted.
• Toss hot pasta with sauce and serve immediately.

LINDA'S ONIONS IN GARLIC CHEESE SAUCE

Steps:

• Slice or dice the butter into small pieces, and melt it over low heat in a NON-aluminum saucepan.
• It's important to avoid aluminum, because it tends to turn light-colored sauces an unappetizing gray hue.
• When the butter has begun to foam and bubble, vigorously mix in the flour with a wooden spoon, or wire whisk.
• If you want your final sauce to be white, make absolutely sure not to let the roux turn brown.
• If it does begin to get tinged with beige, turn down the burner, or remove the pot from the heat altogether, to let the roux cool down for a few seconds.
• Let cook and bubble 2-3 minutes, until the roux is smooth, and has the consistency of cake frosting.
• This removes the floury taste.
• When making a roux-based sauce, always be sure that the roux and the liquid (milk or stock) are different temperatures before you combine them.
• If the roux is hot, the liquid should be cold; if the roux is cold, the liquid should be hot.
• Combining the 2 ingredients at different temperatures allows them to heat up at a moderate rate, not too fast, and not too slow, ensuring a velvety-smooth, lump-free sauce.
• If you're not yet a sauce expert, try the hot liquid/cold roux approach first.
• That way, you can gradually add roux until the sauce is the exact thickness you like.
• Gradually stir in milk, Parmesan cheese, and garlic powder.
• Bring to boil, and then reduce heat.
• Let simmer 3-5 minutes, or until thickened.
• Keep warm.
• Cook onions in boiling water, until fork inserted in center, goes in easily, 15-20 mins.
• You don't want the onions to be mushy.
• Strain, and put in serving dish.
• Pour sauce over onions.
• Sprinkle with salt and pepper, and serve.

PENNE WITH CREAMY GARLIC SAUCE

Steps:

• Cook pasta according to package directions.
• Meanwhile, in small saucepan, melt butter; add garlic (I add the extra olive oil now).
• Cook over medium heat 1 minute.
• Add flour; cook 1 minute, stirring constantly.
• Stir in broth and milk or cream.
• Cook, stirring frequently, until sauce boils and thickens.
• Add parsley, salt, pepper and Parmesan cheese; stir until cheese is melted.
• Toss hot pasta with sauce; serve immediately.