I don't remember where I got this recipe years ago, but it's an easy, fairly healthy pasta dish (skim milk, no butter, and I used whole wheat pasta). To me it's just fine as a main dish, but my meat and potatoes husband doesn't agree so I always have to make something with it. And I have to kinda sneak onions in because my kids don't like them so I couldn't cut them into rings. They're in there, but finely chopped. I got Sabrina to eat cauliflower that way earlier this week and she couldn't belive she ate cauliflower and didn't throw up. Haha!
Pasta With Broccoli-Onion Sauce
3 oz. linguine or fettuccine
1 1/2 c. broccoli florets
1 med. onion, thinly sliced and separated into rings
3/4 c. skim milk
2 t. cornstarch
1 t. instant chicken bouillon granules
Dash ground nutmeg
1/2 c. part-skim mozzarella cheese, shredded
Cook fettuccine according to the package directions, adding the broccoli for the last 5 minutes of cooking. Drain well, return to pan.
Meanwhile, spray an unheated large skillet with nonstick spray. Preheat over medium-low heat. Add onion. Cook, covered, for 8 to 10 minutes or until tender, stirring occasionally.
In a small bowl stir together the milk, cornstarch, bouillon granules, pepper and nutmeg. Add to onion in skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in cheese until cheese is melted.
Pour cheese mixture over pasta and broccoli; toss to coat.