Cheesy Bow Ties with Broccoli and Mozzarella Skewers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1398
- Total Fat
- 80
- Saturated Fat
- 45
- Carbohydrates
- 89
- Dietary Fiber
- 7
- Sugar
- 13
- Protein
- 81
- Cholesterol
- 249
- Sodium
- 1867
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
Kosher salt
12 ounces bow tie pasta
1 small head broccoli, cut into florets
1 tablespoon extra-virgin olive oil, plus more for drizzling
3 tablespoons grated parmesan cheese
1 clove garlic, grated
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 teaspoon dijon or yellow mustard
1 1/2 cups milk
1 1/2 cups shredded cheddar cheese (6 ounces)
Freshly ground pepper
8 mini mozzarella balls (bocconcini), halved
12 cherry tomatoes, halved
Directions
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, then drain and set aside (reserve the pot).
- Meanwhile, toss the broccoli on a baking sheet with 1 tablespoon olive oil, the parmesan and garlic. Transfer to the oven and roast until the broccoli is slightly charred and the cheese starts browning, about 12 minutes.
- Melt the butter in the reserved pasta pot over medium heat. Whisk in the flour; cook, whisking, until lightly toasted, about 2 minutes. Add the mustard and milk and cook, whisking occasionally, until thick and creamy, 4 to 5 minutes. Whisk in the cheddar and season with salt and pepper; continue cooking until the cheese is melted, 1 to 2 more minutes. Stir in the pasta until coated and warmed through, about 1 minute.
- Thread the mozzarella and tomatoes onto 8 small skewers. Drizzle with olive oil and season with salt and pepper. Serve with the pasta and broccoli.