1 head broccoli, cut into florets, stalk peeled and sliced
1 1/2 cups skim milk
1 tablespoon unsalted butter
1 tablespoon flour
3/4 cup cup freshly grated Parmesan, plus more for serving
kosher salt
Instructions
Cook the pasta according to the package directions. Drain.
Meanwhile, bring a pot of salted water to a boil and cook the
broccoli until tender, 3 minutes. Drain.
Heat the milk and butter in a large saucepan over low heat and
slowly whisk in the flour. Simmer until slightly thickened, whisking
constantly, 1 to 2 minutes.
Remove from heat and stir in the Parmesan and ½ teaspoon salt.
Add the pasta and broccoli and cook, stirring, over low heat until
heated through.
5. Top each serving with extra Parmesan.
Originally Submitted
5/16/2011
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You can add this Low-Fat Fettuccine Alfredo recipe to your own private DesktopCookbook.
