Ingredients
- 8 ounces whole-wheat rotini pasta
1 c. organic broccoli florets, cut into bite-sized pieces
1 cup onion-garlic paste*
1 teaspoon brown mustard
1 cup shredded reduced fat cheddar cheese
1/3 cup skim/reduced fat ricotta cheese
½ cup whole wheat bread crumbs (made from toasted whole wheat bread slices or a day old whole wheat loaf, put in a food processor and pulse until you get coarse crumbs)
½ cup grated parmesan cheese
pinch of chili pepper flakes
¼ tsp. dried basil
1 tablespoon chopped fresh parsley
Description
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