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.