Post by Jody on Sept 30, 2009 18:54:52 GMT -8
16 ounces fettuccine
1 head broccoli, cut into florets
1 1/2 cups low fat milk
1 tablespoon unsalted butter
1 tablespoon flour
3/4 cup freshly grated Parmesan, plus extra for sprinkling
salt
black pepper
Cook the pasta according to the package directions; drain.
Bring a pot of salted water to a boil and cook the broccoli until al dente, 3 minutes; drain.
Heat the butter in a large saucepan over low heat and slowly whisk the flour. Next slowly pour in milk. 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.
1 head broccoli, cut into florets
1 1/2 cups low fat milk
1 tablespoon unsalted butter
1 tablespoon flour
3/4 cup freshly grated Parmesan, plus extra for sprinkling
salt
black pepper
Cook the pasta according to the package directions; drain.
Bring a pot of salted water to a boil and cook the broccoli until al dente, 3 minutes; drain.
Heat the butter in a large saucepan over low heat and slowly whisk the flour. Next slowly pour in milk. 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.