Pasta Parmesan with Broccoli for Nutrisystem?

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Anyone have tips on how to spruce up the Pasta Parmesan with Broccoli? I am having a really hard time eating this one. Any recipes are suggestions would be great!..

Comments (24)

Your question was: Pasta Parmesan with Broccoli for Nutrisystem?.

Pat, you crack me up..

I admit I don't care much for this one and I think I have 1 or 2 left. I wonder if it would be improved by a wedge of laughing cow cheese, maybe to give it some actual cheese flavor? Haven't tried doctoring it yet...

Comment #1

I usually add 1/2 cup cooked broccoli and 1/2 cup cooked carrots, 1 wedge of LC cheese and parmesan cheese. You could also leave out the parmesan and add some chicken to fill out your protein serving...

Comment #2

I love it myself. I add tuna or salmon to it for my protein. I also just throw my veggies serving into it. sprinkle some parmesan and yum!.


Comment #3

I add 1/4 c. FF shredded cheddar cheese and 2 Tbsp. Oscar Meyer bacon bits. I didn't like it plain at all, but this way is pretty good...

Comment #4

I got a few of these in my free week when I started almost 2 yrs ago and HATED THEM. More than anything else I had tried. I stopped ordering them. Then, 4 months ago, one got sent to me as a replacement for a low inventory meal. I searched the boards and found this suggestion:.

Prepare as directed. In a separate bowl, combine about 70 calories worth of tuna and a LC wedge (i use the Sweet and Spicy Pouch Tuna and a garlic and herb LC wedge). Once the pasta is "cooked", dump it into the bowl with the tuna and, if needed, heat in the microwave for another 15ish seconds..

Tuna Noodle Casserole!!! and, the 'spicy' tuna totally changes the taste of the dish..

Now I order a few a month so that I can eat it this way. Still not a favorite, but definitely good...

Comment #5

I add cooked broccoli and a serving of tuna and call it tuna casserole...

Comment #6

I add paprika, garlic powder, and a broccoli serving. Tastes yummy...

Comment #7

This was a favorite of mine when I first started but now not so much...its funny how our tastes can change sometimes. I add tuna like mnay people have already said and a LC wedge is always good to spruce up any of the pastas..

Comment #8

I've added Canadian bacon and fresh mushrooms to it. Gets it down quite well...

Comment #9

I like to make soup out of these pasta dishes. For this one I add it to a can or two of chicken broth, add some chopped broccoli, a little milk , a pinch of corn starch to thicken it a bit and some ff cheese. It makes a delicious cream of broccoli soup. It makes a very big bowl or 2 bowls...

Comment #10

Thanks everyone!! I learn something new everytime I get a chance to read the posts. I am going to have to look for the LC wedges. I have just been doing yogurt for my dairy and I am sure that will get old soon..


Comment #11

I found that with a lot of the 'cup' lunches I had to let them sit quite a while to absorb the water. They all tasted quite a bit better to me when they weren't super runny!..

Comment #12

I agreeoften I fix mine the night before, refrigerate, and then reheat. Muuuch better I think. Another idea: a bit of canned shrimp in the fettucine alfredo... reminds me of the shrimp-noodle casserole my mom used to make! (I really rinse it well to eliminate salt)...

Comment #13

Sorry I am new and dumb, but low calorie wedge of what?..

Comment #14

Want a nice cold pasta salad for the summer time?.

The Pasta Parmesan with Broccoli & the 3 Cheese Chicken w/Pasta are 2 of my favorites now. Since it's summertime and I don't feel like having anything hot for lunch, I have been making cold pasta salads! They are great! I just cook the entree ahead of time and chill, then add diced veggies I have on hand... celery, carrot, red bell pepper, more broccoli, even added some grapes yesterday and served on a bed of fresh spring greens. It tasted so good. This is now one of my favorite ways to fix these...

Comment #15

Hey, Christina! I haven't seen you in a long time. Glad to see you're back!..

Comment #16

I add either chicken or low fat ricotta cheese for protein, frozen broccoli, pine nuts and tomatoes with a little pepper and garlic and it is pretty good...

Comment #17

Ewww. Sounds like that would be good with the curry someone mentioned. Have to try this one!..

Comment #18

Yuck. I removed these from my order and tossed the ones I received...

Comment #19

Thanks to all who suggested the tuna idea. I love tuna, I don't know why I didn't think of it before! I love the pasta cups, but adding the tuna packs a huge wollop of protein that I wasn't getting before (the protein thread is very enlightening, if any newbies haven't read it yet Lunch kept me full a lot longer than usual... afternoon snack time came and went and I didn't even notice LOL...

Comment #20

These will be some of the last soldiers to die. I guess the best approach is to just make several servings of veggies and add the lunch to that, no?..

Comment #21

I do all the above, but I use Fat Free Chicken broth in place of counts as a 20 calorie food. Usually it is less than 20 calories....crazy, but I personally love it. Guess that just shows how we are all different!..

Comment #22

Thanks y'all, I never thought to cook them then refrigerate them to let it absorb and soften a little. Great idea...

Comment #23

I just had one for lunch today- and I love it! I used a steam fresh pack of frozen broccoli and poured the soup over it- it made a HUGE lunch! You could also throw a bit of cheese on it if you had a protein to eat but it's yummy without it. I used the entire 12 oz bag of frozen broccoli (70 calories).

I do agree that you need to let the cup lunches sit for as long as possible- they taste so much better when they aren't so watery and the "stuff" is actually soft...

Comment #24

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