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Cheesy Broccoli Pasta

Not much to say here except that this is yummy. I’ll be honest, I wasn’t expecting much. I mean, how likely is it that a low-fat cheesy pasta is actually going to taste good? But, it was, in fact Adam and I were vying for the leftovers the next night!

I frankly think the recipe calls for too much pasta and the sauce gets stretched a little thin. My solution here is to just go a little light on the pasta but keep the same number of servings. Trust me, it makes plenty.


Cheesy Broccoli Pasta

Adapted from The alli Diet Plan


  • 1 lb bag frozen broccoli florets
  • 1 cup broth (chicken or vegetable)
  • 4 oz reduced fat cream cheese
  • 1/2 tsp dried thyme
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 8 oz dried pasta
  • 4 tbsp Parmesan cheese


  • Defrost the broccoli and squeeze it dry. (I leave it out on the counter in the morning and by dinner time it’s defrosted and ready to use.)
  • Cook the pasta according to the package instructions. Drain and set aside.
  • Meanwhile, in a saucepan heat the broth with the thyme, salt, and pepper.
  • When warm whisk in the reduced fat cream cheese until smooth.
  • Add the broccoli to the cheese sauce and toss to coat.
  • Add the pasta and toss to coat.
  • Sprinkle with the Parmesan cheese and toss to coat.
  • Serve hot.

Preparation time:

Cooking time: 15 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 4

Calories: 300

Fat: 10