Penne with Arugula, Broccoli and Pine Nuts

• 3 cups fibre-enriched white penne pasta, uncooked
• 2 cups small broccoli florets
• 1/4 cup Kraft Zesty Italian Dressing, divided
• 1/2 cup finely chopped sweet onions
• 4 cloves garlic, minced
• 2 cups tightly packed baby arugula
• 3/4 cup Kraft Parmesan, Romano & Asiago Shredded Cheese
• 1/4 cup pine nuts, toasted

1. Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.
2. Drain, reserving 1/2 cup cooking water.
3. Heat 2 Tbsp.
4. dressing in large nonstick skillet on medium heat.
5. Add onions and garlic; cook and stir 7 min.
6. or until onions are softened.
7. Stir in reserved cooking water; bring to boil.
8. Simmer on medium-low heat 2 min.
9. or until sauce is reduced by half.
10. Add pasta mixture and remaining dressing; cook and stir 2 min.
11. or until heated through.
12. Remove from heat.
13. Add arugula and cheese; mix well.
14. Sprinkle with pine nuts.

fibreenriched, broccoli florets, italian dressing, sweet onions, garlic, arugula, shredded cheese, pine nuts

Taken from www.kraftrecipes.com/recipes/penne-arugula-broccoli-pine-nuts-182741.aspx (may not work)