Ricotta Fettuccine Alfredo with Broccoli

Name: Ricotta Fettuccine Alfredo with Broccoli
Total time: 35
Yield: 4
Ingredients: 8 ounces fettuccini pasta; 2 cups fresh broccoli florets; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups skim milk; 0.66666698455811 cup part-skim ricotta cheese; 0.5 cup grated Parmesan cheese; 0.25 teaspoon salt; 0.25 teaspoon coarsely ground black pepper; 2 tablespoons chopped fresh parsley

Recipe by Amy from allrecipes.com

Dinner 35 Mins.

Ingredients

4 servings

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8 ounces fettuccini pasta
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2 cups fresh broccoli florets
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2 tablespoons butter
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2 tablespoons all-purpose flour
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2 cups skim milk

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0.66666698455811 cup part-skim ricotta cheese
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0.5 cup grated Parmesan cheese
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0.25 teaspoon salt
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0.25 teaspoon coarsely ground black pepper
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2 tablespoons chopped fresh parsley

Instructions

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 boiling water; cover. Cook until tender but still firm, 2 to 6 minutes. Drain.
Melt 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, stirring constantly, until thick, about 15 minutes.
Stir in ricotta cheese, Parmesan cheese, salt, and pepper. Cook until cheese melts, about 5 minutes. Stir in steamed broccoli and cooked pasta. Sprinkle with parsley.