Thursday, May 14, 2009

Low Fat Fettuccini Broccoli Parmesan


12 oz Fettuccini Noodles (Barilla Plus or other protein fortified noodle)
1 Head Broccoli (cut into florets, stalk peeled and sliced)
1 1/2 cups Skim Milk
1 Tbsp Unsalted Butter
1 Tbsp Flour
3/4 cup Freshly Grated Parmesan ( plus extra for sprinkling)
Kosher Salt

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 the flour. Simmer until slightly thickened, whisking constantly, 1 to 2 minutes. Remove from heat and stir in the Parmesan and 1/2 teaspoon salt. Add the pasta and broccoli and cook, stirring, over low heat until heated through. Top each serving with extra Parmesan.

Photo: Tina Rupp