A low-fat alternative to a traditional Alfredo sauce.

1/2 pound 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 reduced fat parmesan cheese
1/4 teaspoon salt 1/4 teaspoon coarsley ground pepper
2 tablespoons chopped fresh parsley

1 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.
2 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.
3 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.
Nutrition at a glance
Servings Per Recipe: 4 amount
per serving Calories 435 Protein 23g Total Fat 14g Sodium 567mg Cholesterol 40mg Carbohydrates 55g Fiber 3g

9 points per serving