Ricotta fettuccine alfredo with broccoli

4 servings

Ingredients

Quantity Ingredient
2 cups Small broccoli florets
2 tablespoons Butter or stick margarine
2 tablespoons All-purpose flour
2 cups Fat-free milk
⅔ cup Part-skim ricotta cheese; (2 1/2 ounces)
½ cup Grated parmesan cheese
¼ teaspoon Salt
¼ teaspoon Coarsely ground black pepper
4 cups Hot cooked fettuccine; (about 8 ounces
; uncooked pasta)
2 tablespoons Minced fresh parsley

Directions

1. Steam broccoli, covered, 3 minutes or until crisp-tender.

2. Melt the butter in a saucepan over medium heat. Add flour, and cook for 1 minute, stirring constantly. Gradually add milk, stirring with a whisk until blended. Cook 15 minutes or until thick, stirring constantly. Stir in cheeses, salt, and pepper, and cook 5 minutes or until cheese melts. Stir in broccoli and pasta. Sprinkle with parsley. Yield: 4 servings (serving size: 11/2 cups).

CALORIES 421(28% from fat); FAT 13.3g (sat 5.3g mono 4.5g, poly2.4g); PROTEIN 21.5g; CARB 53.6g; FIBER 3.8g; CHOL 23mg; IRON 3mg; SODIUM 529mg; CALC 437mg

Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0l.

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