This is a low-fat alternative to traditional Alfredo sauce. We like it more than the original version. A local restaurant provided the inspiration for adding the broccoli.
2 cups small broccoli florets
2 tablespoons butter or stick margarine
2 tablespoons all-purpose flour
2 cups fat-free milk
2/3 cup (2 1/2 ounces) part-skim ricotta cheese
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
How to Make It
Steam broccoli, covered, 3 minutes or until crisp-tender.
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.