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Low Fat Fettuccine Alfredo
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After one bite, you won't believe it's low fat!
|12 oz fettuccine|
|1 head broccoli, cut into florets, stalks peeled and sliced|
|1 tablespoon unsalted butter|
|1 1/2 cups skim milk|
|1 tablespoon flour|
|3/4 cup Parmesan cheese, freshly grated, add more for personal serving|
|1/2 teaspoon kosher salt|
- Cook pasta according to package directions, drain.
- While pasta cooks, bring a separate pot of salted water to a boil. Add broccoli to boiling water and cook for about 3 minutes or until tender, drain.
- Heat butter and milk in a large saucepan that is set over low heat. Gradually add flour, whisking constantly. Simmer and whisk constantly for about 1 to 2 minutes or until slightly thickened.
- Remove saucepan from heat and whisk in the Parmesan and ½ teaspoon salt. Add broccoli and pasta to saucepan. Set saucepan over low heat and cook and stir until heated through.
- Serve additional Parmesan with fettuccine.
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