Ricotta Fettuccine Alfredo With Broccoli

[Guest guest]

* Exported from MasterCook *

 

Ricotta Fettuccine Alfredo With Broccoli

 

Recipe By : Cooking Light, March 1999

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Broccoli

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups small broccoli florets

2 tablespoons butter or stick margarine

2 tablespoons all-purpose flour

2 cups fat-free milk

2/3 cup part-skim ricotta cheese -- (2 1/2 ounces)

1/2 cup grated parmesan cheese

1/4 teaspoon salt

1/4 teaspoon coarsely ground black pepper

4 cups hot cooked fettuccine -- (about 8 ounces

-- uncooked pasta)

2 tablespoons minced fresh parsley

 

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

 

Converted by MC_Buster. KES_02 Apr 99

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

Karen S

ksonness