Broccoli and Pasta in Dijon Sauce

1 cup uncooked anelli (tiny rings) pasta (4
ounces)
1 (10 ounce) package frozen chopped broccoli
2 tablespoons reduced-fat sour cream
2 teaspoons Dijon mustard
1/4 teaspoon salt
|Cook and drain pasta and broccoli as directed on packages. Toss pasta,
broccoli and remaining ingredients. Serve warm.

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