Nutrition per serving may change if servings are adjusted.
8 ounces whole-wheat elbow noodles
4 cups chopped broccoli rabe
1¾ cups reduced-fat milk, divided
3 tablespoons all-purpose flour
1 tablespoon pesto
½ teaspoon salt
½ teaspoon ground pepper
1⅓ cups shredded Gruyère cheese
2 ounces reduced-fat cream cheese
2 teaspoons white-wine vinegar
¼ cup toasted breadcrumbs (see Tip)
Bring a large saucepan of water to a boil. Cook pasta and broccoli rabe according to the package instructions. Drain.
Whisk ¼ cup milk, flour, pesto, salt and pepper in a small bowl; place near the stove. Add the remaining 1½ cups milk to the saucepan. Heat over medium-high heat until just simmering. Add the flour mixture and reduce heat to medium-low. Cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and whisk in Gruyère, cream cheese and vinegar until the cream cheese is melted. Stir the pasta and broccoli rabe into the sauce. Serve topped with breadcrumbs.
Tip: To make toasted breadcrumbs, trim the crusts from 2 slices of whole-wheat sandwich bread. Tear the bread into pieces and process in a food processor into coarse crumbs. Toss breadcrumbs with 1 tablespoon extra-virgin olive oil and a pinch of salt in a small bowl. Cook in a large skillet over medium heat, stirring often, until golden and crisp, 3 to 5 minutes.
530 calories;22 g fat(11 g sat); 7 g fiber; 61 g carbohydrates; 27 g protein; 101 mcg folate; 59 mg cholesterol; 7 g sugars; 0 g added sugars; 1,789 IU vitamin A; 8 mg vitamin C; 587 mg calcium; 4 mg iron; 729 mg sodium; 452 mg potassium
Calcium (59% daily value), Vitamin A (36% dv), Folate (25% dv), Iron (22% dv)