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Categories:
broccoli florets butter flour milk Ricotta cheese Parmesan cheese salt ground black pepper hot cooked fettuccine parsley
Viewed: 4 - Published at: a year agoIngredients
- 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
Method
- 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.
