Ricotta Fettuccine Alfredo with Broccoli recipe

4 servings

8 ounces fettuccini pasta

2 cups fresh broccoli florets

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups skim milk

2/3 cup part-skim ricotta cheese

1/2 cup grated Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon coarsely ground black pepper

2 tablespoons chopped fresh parsley

Bring a large pot of lightly salted water to a boil.

Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Place broccoli in a steamer over 1 inch of boiling water, and cover.

Cook until tender but still firm, about 2 to 6 minutes.

Drain.

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 ricotta cheese, Parmesan cheese, salt, and pepper.

Cook 5 minutes or until cheese melts.

Stir in steamed broccoli and cooked pasta.

Sprinkle with parsley.