Ricotta Fettuccine Alfredo with Broccoli

Ingredients

• 2 cups broccoli florets 
• 4 cups fettuccine barilla hot cooked uncooked ( 8 ounces pasta)
• 2 cups milk fat-free
• 2 tablespoons flour all-purpose
• 2 tablespoons parsley fresh minced
• 0.3 teaspoon coarsely ground pepper black
• 0.5 cup parmesan cheese grated
• 2.5 ounces part-skim ricotta cheese 
• 0.3 teaspoon salt 
• 2 tablespoons stick margarine 

Equipment

• sauce pan
• whisk

Directions

1. Steam broccoli, covered, 3 minutes or until crisp-tender.
2. Melt the butter in a saucepan over medium heat.
3. Add flour, and cook for 1 minute, stirring constantly. Gradually add milk, stirring with a whisk until blended. Cook 15 minutes or until thick, stirring constantly. Stir in cheeses, salt, and pepper, and cook 5 minutes or until cheese melts. Stir in broccoli and pasta.
4. Sprinkle with parsley.