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Cook pasta according to box directions and set aside.
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If using fresh broccoli, boil in a pot of hot water for 5 minutes or until tender and set aside.
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Heat oil in a large wok over medium heat. When oil begins to sizzle (about 30 seconds or so), add in garlic cloves, serrano chili, ½ tsp oregano, ½ tsp parsley, ½ tsp red chili powder, 1 tsp garlic powder, ½ tsp red pepper flakes, ¼ tsp black pepper and ½ tsp cumin. Reserve the other tsps for later! Mix to incorporate spices with oil.
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Toss in bell peppers, onions & 1 tbsp of water. Continue to mix and let sauté for ~2 minutes & then add in broccoli. Let all veggies sauté for ~2-3 minutes additional, depending on preference.
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Toss in pasta, mix well to incorporate. Pour in milk and mix again.
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At this point, add in the remaining measurements of the spices listed above. Add in: 2 tsps oregano, 2 tsps parsley, 1 tsp red chili powder, 1 tsp garlic powder, 2 tsps red pepper flakes and 1 tsp cumin. The reason for this is: when sautéing veggies in oil and spices, some of the taste gets lost. Adding spices during the final step, gives the food more flavor! If you feel as though a bit more oil is needed add in a tbsp of olive oil and mix well.
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Lastly, add in 1 package of reduced fat Mexican cheese. You can start with using ½ of the pack and then add more depending on preference!