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

How sweet all at once it was for me to be rid of those fruitless joys which I had once feared to lose and was now glad to reject! You drove them from me, You who are the true, the sovereign joy. You drove them from me and took their place, You who are sweeter than all pleasure, though not to flesh and blood, You who outshine all light yet are hidden deeper than any secret in our hearts, You who surpass all honor though not in the eyes of men who see all honor in themselves. At last my mind was free from the gnawing anxieties of ambition and gain, from wallowing in filth and scratching the itching sore of lust. I began to talk to you freely, O Lord my God, my Light, my Wealth, and my Salvation.

Augustine

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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