Ricotta Fettuccine Alfredo with Broccoli

This is a low-fat alternative to traditional Alfredo sauce. We like it more than the original version. A local restaurant provided the inspiration for adding the broccoli.

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

• 2  cups  small broccoli florets
• 2  tablespoons  butter or stick margarine
• 2  tablespoons all-purpose flour
• 2  cups  fat-free milk
• 2/3  cup  (2 1/2 ounces) part-skim ricotta cheese
• 1/2  cup  grated Parmesan cheese
• 1/4  teaspoon  salt
• 1/4  teaspoon  coarsely ground black pepper
• 4  cups  hot cooked fettuccine (about 8 ounces uncooked pasta)
• 2  tablespoons  minced fresh parsley

Preparation

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

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.

Nutritional Information

Calories:

421 (28% from fat)

Fat:

13.3g (sat 5.3g,mono 4.5g,poly 2.4g)

Protein:

21.5g

Carbohydrate:

53.6g

Fiber:

3.8g

Cholesterol:

23mg

Iron:

3mg

Sodium:

529mg

Calcium:

437mg