Ricotta Fettuccine Alfredo with Broccoli

• 8 ounces fettuccini pasta
• 2 cups fresh broccoli florets
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups skim milk
• 2/3 cup part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 2 tablespoons chopped fresh parsley

1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Place broccoli in a steamer over 1 inch of boiling water, and cover.
4. Cook until tender but still firm, about 2 to 6 minutes.
5. Drain.
6. Melt the butter in a saucepan over medium heat.
7. Add flour and cook for 1 minute, stirring constantly.
8. Gradually add milk, stirring with a whisk until blended.
9. Cook 15 minutes or until thick, stirring constantly.
10. Stir in ricotta cheese, Parmesan cheese, salt, and pepper.
11. Cook 5 minutes or until cheese melts.
12. Stir in steamed broccoli and cooked pasta.
13. Sprinkle with parsley.

pasta, fresh broccoli florets, butter, flour, milk, ricotta cheese, parmesan cheese, salt, ground black pepper, parsley

Taken from allrecipes.com/recipe/ricotta-fettuccine-alfredo-with-broccoli/ (may not work)