One Pot Tomato Parmesan Rotini

Ingredients

• 3 Tbsp. (45 mL) all-purpose flour
• ¾ tsp (4 mL) each, salt and dried Italian seasoning
• ¼ tsp (1 mL) pepper
• 3 cups (750 mL) milk
• 2 cups (500 mL) water
• 12 oz (375 g) whole wheat rotini or other short pasta (about 5 ½ cups/1.375 L)
• 2 cups (500 mL) small broccoli florets
• 1 can (19 oz/540 mL) Italian-style stewed tomatoes, drained
• ½ cup (125 mL) freshly grated parmesan cheese
• ¼ cup (60 mL) chopped fresh basil

Equipment

• Large pot
• Whisk
• Measuring cups and spoons
• Spatula
• Can opener
• Cutting board
• Paring knife
• Stove

Here is how:

1. In a large pot, whisk flour, salt, Italian seasoning and pepper into milk and water; heat over medium-high heat just until steaming, stirring twice.
2. Stir in rotini; cover, reduce heat to medium-low and simmer, stirring often, for 10 minutes.
3. Stir in broccoli; cover and simmer for about 2 minutes longer or until rotini is almost tender.
4. Uncover and cook, stirring gently, for about 3 minutes or until pasta is tender but firm, broccoli is tender-crisp, and sauce is thickened.
5. Stir in tomatoes and parmesan; cook, breaking up tomatoes with a spoon, until heated through. Serve sprinkled with basil

Additional info: