| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Veg08 | 4 | Servings | |
INGREDIENTS
| 2 | c | Small broccoli florets |
| 2 | T | Butter or stick margarine |
| 2 | T | 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 | t | Salt |
| 1/4 | t | Coarsely ground black pepper |
| 4 | c | Hot cooked fettuccine |
| about 8 ounces | ||
| uncooked pasta | ||
| 2 | T | Minced fresh parsley |
INSTRUCTIONS
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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 552
Calories From Fat: 144
Total Fat: 16.3g
Cholesterol: 34.3mg
Sodium: 496.8mg
Potassium: 393.4mg
Carbohydrates: 75.2g
Fiber: 2.2g
Sugar: 6.4g
Protein: 24.9g