Name: Ricotta Fettuccine Alfredo with Broccoli
Ingredients: 2 c Small broccoli florets; 2 tb Butter or stick margarine; 2 tb All-purpose flour; 2 c Fat-free milk; 2/3 c Part-skim ricotta cheese; (2 1/2 ounces); 1/2 c Grated parmesan cheese; 1/4 ts Salt; 1/4 ts Coarsely ground black pepper; 4 c Hot cooked fettuccine; (about 8 ounces; ; uncooked pasta); 2 tb Minced fresh parsley

CATEGORY	CUISINE	TAG	YIELD
Dairy		Veg08	4	servings

INGREDIENTS

2	c	Small broccoli florets
2	tb	Butter or stick margarine
2	tb	All-purpose flour
2	c	Fat-free milk
2/3	c	Part-skim ricotta cheese; (2 1/2 ounces)
1/2	c	Grated parmesan cheese
1/4	ts	Salt
1/4	ts	Coarsely ground black pepper
4	c	Hot cooked fettuccine; (about 8 ounces
		; uncooked pasta)
2	tb	Minced fresh parsley

INSTRUCTIONS

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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