Garlic and Herb Pasta with Broccoli

Are you a fan of alfredo sauce in your mouth but not on your hips? Here's the perfect solution! A pasta that is chock full of broccoli, herbs (most are dried and probably already in your pantry) and a quick, easy, alfredo-like sauce made with vegetable broth and cornstarch then flavored with Parmesan cheese. It's vegetarian, fast, delicious and low cal (under 500 calories for a nice sized bowl that won't leave you wondering what you're gonna eat next). Pasta that tastes decadent and you can feel good about eating it? I'm down with that!

Garlic and Herb Pasta with Broccoli (adapted from bakeyourday.net)

1 lb. short pasta (penne, rigatoni, bowtie, cavatappi)
1 T. olive oil
6 cloves garlic, minced
2 lb. fresh broccoli crowns, cut into florets
1/2 c. fresh parsley
1 t. dried oregano
1 t. dried basil
1/2 t. dried thyme
4 c. vegetable broth, divided
1/4 c. cornstarch
1/2 c. Parmesan cheese
Salt and pepper

Cook the pasta according to package directions. While the pasta cooks, add the oil to a large skillet, heat over medium heat and add the garlic, stirring constantly for 30-45 seconds. Add the broccoli along with a pinch of salt and stir. Cook for 6 minutes until the broccoli is slightly tender. Add the herbs and 1 c. of the broth. Bring to a simmer and cook for another 4-5 minutes, stirring occasionally. In a medium bowl whisk together the remaining broth and the cornstarch. Add the mixture to the pan with the broccoli and stir until the sauce thickens. Stir in the cheese and season with salt and pepper to taste. 

6 servings (411 calories each serving) according to my calculator on loseit.com