Lightened Up Spaghetti Alfredo with Broccoli

• 1/2 pounds Whole Wheat Spaghetti Or Other Long Noodle
• 1- 1/2 Tablespoon Butter
• 2 cloves Garlic, Minced
• 1 Shallot, Finely Chopped
• 2 Tablespoons Flour
• 1- 1/4 cup 1% Milk
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• 1/4 teaspoons Nutmeg
• 1 cup Parmesan Cheese, Freshly Grated
• 1 ounce, weight Goat Cheese
• 2 Tablespoons Low-fat Cream Cheese
• 1 Crown Broccoli, Cut Into Florets
• 2 Tablespoons Parsley, Chopped

1. Bring a large pot of water to a boil and add spaghetti.
2. Cook until 2 minutes before al dente.
3. While pasta is cooking, melt butter in a large skillet with raised sides over medium heat.
4. Add garlic and shallots once butter is melted and saute for 2-3 minutes until softened.
5. Add flour and whisk together.
6. Slowly add milk, whisking constantly.
7. Add salt, pepper and nutmeg and continue to whisk until thickened, about 2-3 minutes.
8. Once thickened, add cheeses and stir until melted and incorporated.
9. At this point, add broccoli to the pasta pot and cook for remaining 2 minutes.
10. Drain pasta and broccoli in a colander and pour into the skillet with the Alfredo sauce.
11. Toss to fully coat pasta with sauce and garnish with parsley.

whole wheat spaghetti, butter, garlic, shallot, flour, milk, salt, pepper, nutmeg, parmesan cheese, cheese, cream cheese, crown broccoli, parsley

Taken from tastykitchen.com/recipes/main-courses/lightened-up-spaghetti-alfredo-with-broccoli/ (may not work)