Ricotta Fettuccine Alfredo with 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 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. Yield: 4 servings. CALORIES 421 (28% from fat); FAT 13.3g (sat 5.3g,mono 4.5g,poly 2.4g); IRON 3mg; CHOLESTEROL 23mg; CALCIUM 437mg; CARBOHYDRATE 53.6g; SODIUM 529mg; PROTEIN 21.5g; FIBER 3.8g
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