SUPERFOODS: Artichokes, Broccoli, Mushrooms, Olive Oil, Parmesan, Whole-Grain Pasta

　　Boxed mixes may be slightly faster to prep, but they can't compete in taste and fat fighting. This recipe packs a trio of creamy cheeses, fat-whittling fiber, and hunger-beating protein into every bite.

　　

Ingredients

Serves 4

　　2 ounces (2 cups) dried mushrooms, any type

　　1 cup boiling water

　　2 tablespoons truffle oil or olive oil

　　3 tablespoons whole-wheat pastry flour

　　1/2 teaspoon salt

　　1/4 teaspoon freshly ground black pepper

　　1 cup skim milk

　　4 ounces shiitake mushrooms, stems discarded, caps thinly sliced

　　1 cup grated Fontina cheese (about 2 ounces; grate on a microplane)

　　1/2 cup grated Parmesan

　　1 ounce goat cheese

　　1 9-ounce package frozen artichoke hearts, defrosted and roughly chopped

　　6 ounces dry, whole-wheat macaroni, cooked according to the package instructions

　　1 head broccoli, cut into florets, stalk discarded, steamed

　　

Step 1

Rinse the dried mushrooms well under cold running water to remove dirt. Place in a small bowl along with 1 cup of boiling water. Allow to rest for 15 minutes, then drain, reserving 1/2 cup of the liquid.

　　

Step 2

Heat a large stockpot over medium heat. Add the truffle oil or olive oil, flour, salt, and black pepper. Cook 1 to 2 minutes, stirring often, until a thick paste forms. Reduce the heat to low, add half of the milk, and whisk well to create a soft paste. Whisk in the remaining milk and reserved mushroom liquid. Add the shiitakes and cook 2 to 3 minutes, stirring occasionally, until the mushrooms are soft and a thick mixture forms.

　　

Step 3

Add the Fontina, Parmesan, and goat cheese. Stir together well and cook 1 minute, until the cheese melts. Add the artichokes and cooked pasta. Stir well to coat. Serve immediately with the broccoli on the side.

　　

Nutrition Per Serving

(includes broccoli) 469 calories

　　24 g protein

　　17 g fat

　　7 g saturated fat

　　63 g carbohydrates

　　11 g fiber

　　677 mg sodium

　　#### Nutritional analysis provided by Other

　　Reprinted with permission from The Drop 10 Diet Cookbook by Lucy Danziger, © 2013 Condé NastThe editor in chief of SELF for more than ten years, LUCY DANZIGER is also the author of the New York Times bestseller The Nine Rooms of Happiness. Four years ago, she lost 25 pounds by eating more superfoods and has kept it off ever since. She is a regular guest on television shows, including Today, The View, and Good Morning America. Danziger lives in New York City with her husband and two children.