2 1/2 Cups Penne Pasta	3/4 Cup Swiss Cheese (low Fat),
2 Cups Broccoli Head, Flowerets	-Shredded
3/4 Cup Skim Milk Or 1% Or 2%	2 Tablespoons Parmesan Or Romano
2 Teaspoons Cornstarch	-Cheese, Grated
1/4 Teaspoon Salt	1/4 Cup Sour Cream (low Fat)
1/4 Teaspoon Pepper	2 Tablespoons Fresh Parsley Or
1/4 Teaspoon Nutmeg, Ground	-Dry, Chopped
1 Clove Garlic, Minced

Prepare pasta according to package directions, adding broccoli during last 2 minutes of cooking time. Drain and reserve. Preheat oven to 400 degree. Coat 2 qt. casserole dish with nonstick cooking spray. In small bowl stir together 2 tablespoons milk, cornstarch, salt, pepper and nutmeg; reserve. Coat nonstick skillet with cooking spray. Place over low heat; cook garlic until soft, 1 minute.. Add remaining milk to skillet. Increase heat to high; bring to a boil. Stir in reserved milk mixture; cook, stirring, until thickened, 30 seconds. Stir in 1/2 cup Swiss cheese and 1 Tablespoon Parmesan cheese until melted. Remove from heat. Stir in sour cream and parsley. In prepared casserole dish toss pasta, broccoli and sauce until combined. Sprinkle with remaining Swiss and Parmesan. Bake until heated through and cheese is melted, 15 minutes