Ingredients
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8 ounces cavatappi or rotini, preferably whole wheat
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2 tablespoons extra-virgin olive oil
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½ cup halved and sliced onion
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2 cups chopped broccoli
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½ teaspoon salt
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¼ teaspoon crushed red pepper
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½ cup mascarpone cheese (3 ounces)
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¼ cup low-fat plain Greek yogurt
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1 teaspoon garlic powder
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Grated Parmesan cheese (Optional)
Directions
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Bring a large saucepan of water to a boil. Add pasta and cook according to package directions. Reserve 1/2 cup of the cooking water. Drain the pasta and return to the pot.
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Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, for 1 minute. Add broccoli, salt and crushed red pepper; cook, stirring, until the vegetables are soft, about 3 more minutes. Remove from heat.
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Whisk mascarpone, yogurt, garlic powder and the reserved pasta water together in a small bowl. Add to the pasta along with the broccoli mixture. Stir well to coat. Cover and let stand for 5 minutes before serving. Sprinkle with Parmesan cheese, if desired.
