| 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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