Ingredients

• 8 ounces fettuccini pasta
• 2 cups fresh broccoli florets
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups skim milk
• 0.67 cups part-skim ricotta cheese
• 0.5 cups grated Parmesan cheese
• 0.25 teaspoons salt
• 0.25 teaspoons coarsely ground black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. 1 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.
2. 2 Place broccoli in a steamer over 1 inch boiling water; cover. Cook until tender but still firm, 2 to 6 minutes. Drain.
3. 3 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.
4. 4 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.

Nutrition per serving