Smoked Gouda Penne Pasta With Broccoli And Red Pepper

• 4 ounces penne pasta uncooked whole grain or regular, about 1 1/4 cup
• 3 cups broccoli florets small
• 1 red pepper medium, thinly sliced
• 2 tablespoons Crisco Pure Canola Oil
• 2 tablespoons Pillsbury BEST All Purpose Flour
• 1 PET Evaporated Milk 12 fl.oz. can
• 4 ounces smoked gouda cheese shredded
• 1/2 teaspoon garlic powder
• 3/4 teaspoon salt or to taste
• 1/4 teaspoon black pepper
• 2 tablespoons grated Parmesan cheese

1. COOK pasta according to package directions, adding broccoli and red pepper during the last 3 minutes of cooking time.
2. HEAT oil over medium heat in medium saucepan. Whisk in flour until smooth. Gradually stir in evaporated milk. Bring to boil over medium heat. Reduce heat to medium-low. Cook 3 minutes or until thickened, stirring frequently.
3. STIR in cheese, garlic powder, salt and black pepper. Cook 2 to 3 minutes or until almost melted, stirring constantly. (Note: Cheese will not melt totally and sauce will be very thick) Remove sauce from heat.
4. DRAIN pasta mixture. Return to pan. Add sauce and toss gently until well coated.

penne pasta, broccoli florets small, red pepper, canola oil, flour, milk, gouda cheese, garlic, salt, black pepper, parmesan cheese

Taken from www.yummly.com/recipe/Smoked-Gouda-Penne-Pasta-with-Broccoli-and-Red-Pepper-2614673 (may not work)