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Low-Fat Fettuccine Alfredo

Photo: Tina Rupp
Yield Makes 4 servings

Ingredients

  • 12 ounces fettuccine
  • 1 broccoli stalk
  • 1 1/2 cups cups skim milk
  • 1 tablespoon unsalted butter
  • 1 tablespoon flour
  • 3/4 cup freshly grated Parmesan
  • 1/2 teaspoon kosher salt

Nutrition Information

  • calcium 312 mg
  • calories 445
  • caloriesfromfat 0 %
  • carbohydrate 72 g
  • cholesterol 23 mg
  • fat 9 g
  • fiber 4 g
  • iron 3 mg
  • protein 22 mg
  • satfat 5 g
  • sodium 568 mg

How to Make It

  1. Cook fettuccine according to the package directions; drain. Meanwhile, bring a pot of salted water to a boil and cook broccoli stalk (cut into florets, stalk peeled and sliced), 3 minutes; drain. Heat skim milk and butter in a large saucepan over low heat. Slowly whisk in flour. Simmer until slightly thickened, whisking constantly, 1 to 2 minutes. Remove from heat and stir in Parmesan and kosher salt. Add the pasta and broccoli and stir over low heat until heated through. Top each serving with Parmesan shavings.